Name: Briam en Papillote: Herb-Parcel Roasted Veg
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings; 1 parcel per serving
Cuisine: Mediterranean cuisine
Ingredients: 600 g potatoes (peeled and sliced about 5 mm (1/4 inch) thick); 300 g zucchini (trimmed and sliced into rounds); 300 g eggplant (cut into 1 cm rounds, lightly salted and patted dry); 400 g tomatoes (ripe tomatoes chopped, or cherry tomatoes halved); 1 pcs onion (large onion, thinly sliced); 3 pcs garlic (cloves, minced); 3 tbsp olive oil (extra-virgin olive oil for flavor and roasting); 2 tsp oregano (dried oregano (or 1 tbsp chopped fresh oregano)); 1 tsp salt (adjust to taste; for salting eggplant use extra); 0.5 tsp black pepper (freshly ground); 2 tbsp fresh parsley (chopped, optional for garnish); 1 pcs lemon (optional, cut into wedges for serving)

Briam

Prep: 15 min • Cook: 45 min. Individual parchment parcels lock in fragrant olive oil, garlic and oregano to steam-roast tender potatoes, zucchini, eggplant and tomatoes until caramelized and deeply flavorful; each parcel opens to reveal a rustic, smoky Greek-style vegetable medley perfect for a light main or side.

Preparation time: 15 min
Cooking time: 45 min
Total time: 1 hr
Servings: 4
Course: Main
Complexity: Easy

Units:

Scale:

Ingredients

21oz potatoes(peeled and sliced about 5 mm (1/4 inch) thick)
11oz zucchini(trimmed and sliced into rounds)
11oz eggplant(cut into 1 cm rounds, lightly salted and patted dry)
14oz tomatoes(ripe tomatoes chopped, or cherry tomatoes halved)
1 pc onion(large onion, thinly sliced)
3 pcs garlic(cloves, minced)
3 tbsp olive oil(extra-virgin olive oil for flavor and roasting)
2 tsp oregano(dried oregano (or 1 tbsp chopped fresh oregano))
1 tsp salt(adjust to taste; for salting eggplant use extra)
1/2 tsp black pepper(freshly ground)
2 tbsp fresh parsley(chopped, optional for garnish)
1 pc lemon(optional, cut into wedges for serving)

Instructions

Prep

Preheat oven to 190°C (375°F). Tear four 30x30 cm parchment sheets and set on a work surface.
Slice potatoes, zucchini, eggplant and onion as directed. If salting eggplant, sprinkle slices and rest 10 minutes, then pat dry.
Mince garlic and mix in a small bowl with olive oil, oregano, salt and pepper to make a dressing.
Roughly chop tomatoes if using large ones or halve cherry tomatoes; have parsley and lemon wedges ready.

Assembly and Bake

Working with one parchment sheet at a time, make a loose bed of potato slices in the center, overlapping slightly.
Top potatoes with a layer of zucchini, then eggplant, onion and tomatoes, dividing vegetables evenly among the four parcels.
Spoon the garlic-olive oil-oregano mixture over each stack, dividing it evenly. Sprinkle a little extra salt and pepper if needed.
Gather the parchment edges and fold to form a sealed parcel (en papillote), leaving a little space inside for steam to circulate; place parcels on a baking sheet.
Bake for 40–45 minutes, until potatoes are tender and vegetables are fragrant and slightly caramelized.
Carefully open parcels (watch for steam), sprinkle with chopped parsley and a squeeze of lemon, and serve warm.

Nutrition

Servings: 4
Serving size (imperial): 14.1 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	350.5 kcal	87.5 kcal	1,402 kcal
Protein	8.2 g	2.1 g	32.8 g
Fat	18.1 g	4.5 g	72.4 g
Carbs	39.3 g	9.8 g	157.2 g

Tips

Salt eggplant slices and let sit 10 minutes to draw out bitterness, then rinse and pat dry before assembling.
Bake on a rimmed baking sheet to catch any juices and ensure even heat around the parcels.
Serve parcels opened at table so guests enjoy the aroma; add lemon wedges for brightness.

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Ingredients

21oz potatoes(peeled and sliced about 5 mm (1/4 inch) thick)
11oz zucchini(trimmed and sliced into rounds)
11oz eggplant(cut into 1 cm rounds, lightly salted and patted dry)
14oz tomatoes(ripe tomatoes chopped, or cherry tomatoes halved)
1 pc onion(large onion, thinly sliced)
3 pcs garlic(cloves, minced)
3 tbsp olive oil(extra-virgin olive oil for flavor and roasting)
2 tsp oregano(dried oregano (or 1 tbsp chopped fresh oregano))
1 tsp salt(adjust to taste; for salting eggplant use extra)
1/2 tsp black pepper(freshly ground)
2 tbsp fresh parsley(chopped, optional for garnish)
1 pc lemon(optional, cut into wedges for serving)

Instructions

Prep

Preheat oven to 190°C (375°F). Tear four 30x30 cm parchment sheets and set on a work surface.
Slice potatoes, zucchini, eggplant and onion as directed. If salting eggplant, sprinkle slices and rest 10 minutes, then pat dry.
Mince garlic and mix in a small bowl with olive oil, oregano, salt and pepper to make a dressing.
Roughly chop tomatoes if using large ones or halve cherry tomatoes; have parsley and lemon wedges ready.

Assembly and Bake

Working with one parchment sheet at a time, make a loose bed of potato slices in the center, overlapping slightly.
Top potatoes with a layer of zucchini, then eggplant, onion and tomatoes, dividing vegetables evenly among the four parcels.
Spoon the garlic-olive oil-oregano mixture over each stack, dividing it evenly. Sprinkle a little extra salt and pepper if needed.
Gather the parchment edges and fold to form a sealed parcel (en papillote), leaving a little space inside for steam to circulate; place parcels on a baking sheet.
Bake for 40–45 minutes, until potatoes are tender and vegetables are fragrant and slightly caramelized.
Carefully open parcels (watch for steam), sprinkle with chopped parsley and a squeeze of lemon, and serve warm.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

350.5 kcal

87.5 kcal

1,402 kcal

Protein

8.2 g

2.1 g

32.8 g

Fat

18.1 g

4.5 g

72.4 g

Carbs

39.3 g

9.8 g

157.2 g