Briam-Greek Roasted Vegetables

Briam (Μπριάμ) is a classic Greek dish of roasted seasonal vegetables baked in plenty of good olive oil until tender and caramelized. It belongs to the family of Greek ladera—vegetable dishes cooked with olive oil—and it’s as rustic as it is comforting. Typically made with zucchini, eggplant, potatoes, tomatoes, onions, and herbs, Briam is a celebration of simplicity and the Mediterranean way of eating. It’s served warm or at room temperature, often with feta cheese and a big hunk of crusty bread to mop up the juices.

If you love these Briam-Greek Roasted Vegetables, you will also love this Boureki-Potato & Zucchini Pie, Greek Potato Stew Recipe-Patates Yahni, or Baked Rice with Okra, Feta and Tomatoes!

Greek roasted vegetables in a baking pan, partial view of a bowl with feta cheese, and a small bowl with chili flakes.

Overview

What cooks say:

“Oh my word!! Totally delicious! Followed the recipe and honeyed, sweet and tender vegetables in a gorgeous olive oil and juicy sauce.
Absolutely authentic GREEK BRIAM! …Bravo Jenny..and thankyou! Will try more of your recipes in the future, 💙🤍💙🤍.”

ANNETTE PITHER

Why you will love briam

SEASONAL & VERSATILE – Briam can be made year-round with what’s available, but it shines in summer when zucchini, eggplants, and tomatoes are at their peak.
HEALTHY COMFORT FOOD – Naturally vegan and gluten-free, yet hearty and deeply satisfying.
HANDS-OFF COOKING – Once layered in the pan, the oven does most of the work, making it an easy meal.
PERFECTLY GREEK – Briam embodies the Mediterranean diet: vegetables, herbs, and olive oil in abundance.

Here is what you need

All the ingredients for making bream, Greek roasted vegetables.

Eggplant. One large eggplant or two medium ones are all you need.
Zucchini. One large zucchini or two small ones are enough.
Potatoes. Any potato can be used. If you go for Yukon Gold, you can leave the skin on as it is very thin and edible.
Tomatoes. In the summer, grate a couple of juicy ripe tomatoes. The rest of the year, good quality canned tomatoes are great.
Broth. Choose vegetable or chicken broth. If you go for the latter, the recipe will be vegan.
Fresh herbs. Fresh oregano and thyme are ideal. Parsley will work as well.
Onion, garlic, extra virgin olive oil, sea salt, freshly ground pepper, and dried oregano. These basic pantry ingredients are used in almost all our recipes.

How to make it

Prepare your vegetables. Slice the zucchini and eggplant, and potatoes into coins, if the eggplant is too large, cut the eggplant coins in half. Roughly chop the garlic and halve and slice the onion.

Stacked sliced vegetables in a blue baking pan.

Add all the veggies to a large bowl (or use the baking pan), season with sea salt, and drizzle with half the olive oil. Mix gently.
Start stacking the veggies upwards in a large baking pan. Mix them as you stack.

A briam right before the oven with stacked vegetables filling a baking pan, with fresh herbs and crushed tomatoes on top.

Place tomatoes in a bowl, crush them with your hand and add them between the vegetables. Add another generous pinch of oregano and season again with salt and freshly ground pepper.
Add the rest of the olive oil and the broth and some fresh herb sprigs between the veggies.
Cover with aluminum foil and bake for an hour and thirty minutes.
Remove the cover and bake for another hour and thirty minutes.
Remove from heat, let it sit for 20 min. Adjust salt and pepper to taste.

Tips for perfectly roasted vegetables.

I recommend checking the food while cooking to ensure it is done as it should. The potatoes need to be fully cooked, soft, and buttery with nice crispy edges.
Please don’t disturb the veggies while they cook; the zucchini and eggplant should retain their shape.
The sauce should not be thin and watery. In Greece, we say we want the sauce and veggies to “melosei,” which means it’s like honey. It does not literally mean the food becomes sweet. All the flavors mellow out from the herbs, tomatoes, and olive oil and are slightly sweet, savory, and delicious.

Close up of Greek roasted vegetables in a baking pan.

Briam is the kind of food you can’t keep your hands off. It eats well at room temperature, so you might find yourself in the kitchen more often, sneaking out a potato or dipping a piece of bread in that glorious sauce.

This is a lovely dish with the aroma of Greece and endless summers.

What baking pan to use

For this recipe, I used an oval ceramic roasting pan from Dansk with measurements 13.75″ L x 8.00″ W x 2.00″ H, 64 oz.

A medium baking pan of a similar weight capacity should work fine. It is not necessary to be oval or round; a rectangle will work just fine.

A ceramic baking pan with Briam, serving spoons, next to the pan a loaf of bread, a cloth napkin and small bowl with chili flakes.

FAQ

Is Briam the same as ratatouille?

They are similar vegetable dishes, but Briam uses more olive oil and fewer spices, reflecting the Greek ladera tradition.

Can I make Briam ahead?

Yes, it tastes even better the next day as flavors deepen.

Do I need to peel the vegetables?

No, leave skins on for nutrition, texture, and ease—just wash well.

Can I use frozen vegetables?

I don’t recommend it; fresh is always best. Frozen zucchini or eggplant don’t hold their texture when frozen and might fall apart when roasted.

Tips for Success

It’s perfectly fine to use the vegetables you have in your pantry. Don’t hesitate to substitute vegetables for the ones you have in your pantry. You can add sliced bell peppers, all colors, as well as yellow squash and mushrooms. Add okra or even cauliflower. It will be delicious.
Adding vegetable broth instead of chicken makes this Briam vegan.
If you don’t have broth, use one or two bouillon cubes diluted in warm water. If none is available, just water will do fine.
Don’t skimp on oil. Olive oil helps vegetables roast instead of drying out.
Briam can also be cooked on the stove in a large pot. Follow the same steps, except for stacking the slices, which is unnecessary in this case. Feel free to cut the veggies differently, into medium cubes, for example. Cook on medium-low heat, checking frequently to adjust liquids as needed.
Use good-quality canned tomatoes. The best are Gustarosso San Marzano DOP. They can be expensive, so they don’t fit everyone’s budget. Please feel free to use your preferred canned tomatoes.
It is better to buy whole tomatoes in a can instead of diced. They are more versatile, and the quality is better (pre-diced tend to have lots of liquid in them, and sometimes they are not as ripe). You can use them whole, crush them, dice them, and turn them into sauce yourself.
Mix a teaspoon of sugar or honey with crushed tomatoes before mixing with the veggies. It’s not necessary to do this if using authentic San Marzano tomatoes.

Serving suggestions

With a big chunk of feta cheese on the side and crusty village bread.
As part of a mezze table alongside dips like tzatziki dip, melitzanosalata, or taramosalata dip.
Serve briam as a side to grilled branzino fillets, roasted spatchcocked chicken, or Greek lamb chops-paidakia.
Cold from the fridge, tucked into Greek pita bread with a Greek yogurt sauce for a light lunch.

Storage and reheating

Fridge – Keeps 3–4 days in an airtight container.
Freezer – Not ideal (textures suffer), but can be frozen up to 2 months.
Reheat – Warm gently in the oven at 350°F/175°C until hot, or in a skillet with a splash of olive oil.
Enjoy cold – Briam is just as good at room temperature.

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