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Briam (Greek Baked Vegetables)

Briam (Greek Baked Vegetables) prepared dish

A traditional Greek roasted vegetable dish made with zucchini, potatoes, eggplant, tomatoes, onions, herbs, and olive oil. Slow-baked until tender, caramelized, and full of Mediterranean flavor.

This recipe is Greek style, dinner, scaled for 6 servings, with 20 min prep and 70 min cook.

Prep: 20 min · Cook: 70 min · Total: 90 min · Serves: 6

Quick cooking notes

  • Core ingredients include salt, zucchini, black pepper, dried oregano.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1.01 tsp salt (or to taste)
  • 3 medium zucchini (sliced)
  • 0.41 tsp black pepper
  • 2.03 tsp dried oregano
  • 4 unit garlic cloves (sliced or minced)
  • 3 medium potatoes (thinly sliced)
  • 1 large red onion (sliced)
  • 1 large eggplant (cubed or sliced)
  • 7.98 tbsp water or vegetable stock
  • 3.99 tbsp fresh parsley (chopped)
  • 3 medium tomatoes (sliced)
  • 7.98 tbsp olive oil

Instructions

  1. Preheat oven to 190°C (375°F).
  2. Place zucchini, eggplant, potatoes, tomatoes, onion, and garlic into a large baking dish.
  3. Drizzle with olive oil, add oregano, salt, pepper, parsley, and pour in water or stock. Toss to coat evenly.
  4. Spread vegetables evenly in the dish and cover loosely with foil.
  5. Bake covered for 40 minutes, then remove foil, stir gently, and continue baking uncovered for 25–30 minutes until vegetables are soft and lightly caramelized.
  6. Allow to rest for 5–10 minutes before serving. Serve warm with crusty bread or feta if desired.

Nutrition (per serving)

  • Calories: 240
  • Protein: 4 g
  • Fat: 15 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Sugar: 7 g
  • Sodium: 360 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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