Briam: Traditional Greek Roasted Vegetables Recipe
Briam is a traditional Greek dish featuring a colorful medley of roasted vegetables such as potatoes, zucchini, onions, and tomatoes, infused with fragrant herbs and garlic, all baked to tender perfection in extra virgin olive oil. This healthy, rustic casserole bursts with Mediterranean flavors and makes a perfect side dish or light main course.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables
- 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)
Herbs and Seasoning
- 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
Other
- Early Harvest Greek extra virgin olive oil, generous amount for tossing and drizzling
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and position a rack in the middle to ensure even heat distribution.
- Prepare and Season Vegetables: In a large mixing bowl, combine the sliced potatoes and zucchini. Season with kosher salt, freshly ground black pepper, dried oregano, and dried rosemary. Add the chopped fresh parsley and minced garlic. Drizzle generously with extra virgin olive oil. Toss everything thoroughly so the vegetables are well coated with the herbs and olive oil.
- Prepare Baking Pan: Grab an oven-safe pan or skillet, approximately 11 inches in diameter. Pour half of the canned diced tomatoes with their juice into the pan, spreading them evenly to cover the bottom.
- Arrange Vegetables: Neatly arrange the seasoned potato slices, zucchini slices, and onion slices in alternating rows around the shape of the pan, creating a visually appealing pattern.
- Add Remaining Mixture and Tomatoes: If any olive oil and garlic mixture remains in the bowl, pour it over the arranged vegetables. Then top with the remaining diced tomatoes from the can.
- Cover and Bake: Cover the pan loosely with foil, tenting it slightly so the foil does not touch the vegetables. Bake in the preheated oven at 400°F for 45 minutes.
- Roast Uncovered: Carefully remove the foil from the pan and return the pan to the oven, uncovered. Roast for an additional 30 to 40 minutes until the vegetables are tender, charred in spots, and most of the liquid has evaporated. Check periodically as oven heat can vary.
- Serve: Remove from oven and serve warm or at room temperature. Finish with a generous drizzle of extra virgin olive oil for added richness and flavor.
Notes
- Use an 11-inch oven-safe pan or skillet for best results; a ceramic baking dish can also work but may alter roasting time.
- Peeling the potatoes helps achieve a uniform texture and presentation, but you can leave the skin on if preferred.
- For a more aromatic dish, use Early Harvest Greek extra virgin olive oil, known for its fresh and robust flavor.
- Covering the dish during the first baking stage helps vegetables cook through while retaining moisture.
- Removing the foil for the second stage allows the vegetables to roast and caramelize, enhancing flavor.
- Serve Briam as a side dish with grilled meats or fish, or enjoy it on its own with crusty bread.
