Name: Briam: Traditional Greek Roasted Vegetables Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 1 1/4 lb (570 g) gold potatoes (about 3 medium), peeled and thinly sliced into 1/8-inch rounds; 1 1/4 lb (570 g) zucchini squash (2 to 3 zucchini), thinly sliced into 1/4-inch rounds; 1 large red onion or 2 smaller red onions, thinly sliced into rounds; 1 (28-oz/794 g) canned diced tomatoes with juice (preferably no-salt added, organic); 2 tsp (3.6 g) dried oregano; Scant 1 tsp (1.2 g) dried rosemary; 1/2 cup (35 g) chopped fresh parsley; 4 garlic cloves, minced; Kosher salt, to taste; Freshly ground black pepper, to taste; Early Harvest Greek extra virgin olive oil, generous amount for tossing and drizzling

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If you’ve ever dreamed of a dish that captures the very essence of Mediterranean sunshine and rustic kitchen charm, look no further than this Briam: Traditional Greek Roasted Vegetables Recipe. It’s a vibrant, hearty medley of potatoes, zucchini, onions, and tomatoes slow-roasted to tender, caramelized perfection with fragrant herbs and loads of golden extra virgin olive oil. This dish is more than just a side — it’s a celebration of simplicity and flavor that brings the warmth of Greek home cooking right to your table. Whether you’re a seasoned home cook or trying something new, Briam is a surefire way to impress and delight.

Ingredients You’ll Need

A rectangular metal tray holds three sections of sliced vegetables arranged side by side on a white marbled surface. On the left, there are thin, round white slices of potato, slightly overlapping each other. In the middle top, there are semi-circular slices of bright purple onion, neatly stacked in a row. On the right, there is a pile of thin, round slices of green zucchini, showing their light green inner flesh and darker green outer skin. A large knife with a black handle lies on the left side of the tray resting on the potatoes and onions. The tray and knife rest on a worn, textured surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of Briam lies in its simplicity and the quality of each ingredient you choose. Every vegetable and herb plays a vital role in creating layers of texture, punchy flavors, and that stunning rustic look once everything is roasted. Using fresh herbs and premium olive oil makes all the difference.

Gold potatoes: Peeled and thinly sliced for a tender yet firm texture that soaks up all the juiciness.
Zucchini squash: Adds freshness and a subtle sweetness that contrasts beautifully with the potatoes.
Salt and pepper: Essential to balance and enhance the natural flavors of the vegetables.
Dried oregano: Gives a classic Greek herbal note that’s warm and aromatic.
Dried rosemary: A touch of earthiness adds depth and complexity.
Fresh parsley: Bright and herbaceous, bringing a fresh lift to the dish.
Garlic cloves: Minced for that irresistible punch of savory flavor.
Early Harvest Greek extra virgin olive oil: The star ingredient that infuses vegetables with richness and authentic Mediterranean flair.
Canned diced tomatoes: Provides moisture and a tangy base that beautifully infuses during roasting.
Red onions: Thinly sliced for sweetness and slight caramelization as they roast.

How to Make Briam: Traditional Greek Roasted Vegetables Recipe

A round pan is filled with neatly layered vegetable slices arranged in a circle. Starting from the edge, there is a layer of green cucumber slices, then a layer of pale yellow zucchini slices, both mixed with small bits of green herbs. Inside that ring, there are thin purple onion slices spread evenly. In the center, there is a thick layer of bright red chopped tomatoes with some herbs on top. The pan sits on a dark wood surface with a sprig of green parsley beside it and a glass bowl with similar green vegetable slices in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prep Your Oven and Veggies

Start by preheating your oven to 400 degrees Fahrenheit and placing a rack in the middle. This ensures everything cooks evenly, allowing the vegetables to soften while developing a slight crisp at the edges. While the oven warms, peel and slice your potatoes and zucchini. Thin slices are key here — about 1/8 inch for potatoes and 1/4 inch for zucchini — so they roast perfectly through without drying out.

Step 2: Season and Toss

Place your thinly sliced potatoes and zucchini in a large mixing bowl and add a good pinch of kosher salt, freshly ground pepper, dried oregano, and rosemary. Then toss in the chopped fresh parsley and minced garlic. Drizzle generously with that beautiful extra virgin olive oil and mix until every piece is gleaming with herb-infused oil. This step is crucial as it coats the veggies and sets the flavor foundation.

Step 3: Layer the Layers

Grab an oven-safe pan or skillet — an 11-inch round is perfect. Start by pouring half of the canned diced tomatoes evenly across the base; this creates a juicy bed for the vegetables. Then, carefully arrange the potatoes, zucchini, and thinly sliced red onions in concentric rings or rows around the pan, alternating for a colorful, inviting presentation.

Step 4: Final Touches Before Roasting

If there’s any leftover olive oil and seasoning mixture in your bowl, don’t hesitate to pour it over the layered vegetables — this extra drizzle will intensify the flavors. Top everything off with the remaining diced tomatoes, making sure to spread the juice as well because this is where the magic happens as it slowly cooks and melds with all those herbs and veggies.

Step 5: Roast to Perfection

Cover the pan loosely with foil to prevent the vegetables from drying out and roast in your 400-degree oven for 45 minutes. Then, carefully remove the foil and continue roasting for another 30 to 40 minutes, uncovered, until the vegetables are tender and edges are delightfully charred. Keep an eye on moisture levels; you want most of the liquid to evaporate, leaving behind concentrated, roasted flavors.

Step 6: Serve with Love

Once out of the oven, let your Briam sit for a moment before serving. Add a last generous drizzle of extra virgin olive oil to enrich the dish’s silky texture and bring everything to life. You can serve this warm or at room temperature — both ways it shines brilliantly.

How to Serve Briam: Traditional Greek Roasted Vegetables Recipe

Garnishes

Freshly chopped parsley or a few sprigs of oregano sprinkled on top provide a lovely herbal brightness. A squeeze of fresh lemon juice or a small crumble of tangy feta cheese can also elevate the flavor profile beautifully, adding a subtle zest or creamy crunch that complements the roasted veggies.

Side Dishes

Briam stands out wonderfully alongside grilled meats like lamb or chicken, or even a simple Greek salad for a lighter meal. It can also be paired with crusty bread to soak up those irresistible tomato juices and olive oil, turning every bite into a Mediterranean feast.

Creative Ways to Present

Try layering Briam over creamy polenta for a comforting bowl, or serve it warm atop rice pilaf for a filling vegetarian main. For a fun twist, take the leftovers, toss with some cooked pasta, and sprinkle with Parmesan for a quick, flavorful meal the next day.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making for even tastier meals later on.

Freezing

Briam freezes well if packed tightly in freezer-safe containers. Freeze in portions and consume within 2 months for optimal taste. Thaw overnight in the fridge before reheating to retain texture and flavor.

Reheating

Reheat Briam gently in a warm oven at 350 degrees Fahrenheit or in a skillet on low heat to preserve the roasted textures. Avoid microwaving as it can make the vegetables a bit soggy and mask those beautiful baked notes.

FAQs

Can I use other vegetables in this Briam: Traditional Greek Roasted Vegetables Recipe?

Absolutely! You can add eggplant, bell peppers, or carrots, depending on what’s in season or your personal preference. Just adjust the cooking time slightly to ensure all veggies are tender.

Do I need to peel the potatoes?

While peeling is traditional for a smoother texture, you can leave the skins on for extra nutrition and a rustic feel. Just make sure to wash them thoroughly before slicing.

What type of olive oil is best for Briam?

Early harvest Greek extra virgin olive oil is ideal because of its vibrant, fruity notes and robust flavor that truly complements the herbs and vegetables in this recipe.

Can Briam be made vegan?

Yes! This recipe is naturally vegan, relying on fresh vegetables, herbs, and olive oil without any animal products.

Is Briam served hot or cold?

Briam is delicious either warm or at room temperature, making it versatile for different occasions and seasons.

Final Thoughts

There is something truly special about Briam: Traditional Greek Roasted Vegetables Recipe that speaks directly to the heart of home cooking — simple ingredients treated with care and cooked to perfection. It’s a dish that welcomes everyone to your table with open arms. I hope you dive into this recipe with excitement and enjoy every cozy, flavorful bite as much as I do!