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)

Golden-brown roasted vegetables like zucchini, potatoes, and bell peppers peek out from a parchment paper parcel, garnished with fresh herbs and glistening with olive oil.

Classic DishBriam

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

Instructions

Prep

1Preheat oven to 190°C (375°F). Tear four 30x30 cm parchment sheets and set on a work surface.
2Slice potatoes, zucchini, eggplant and onion as directed. If salting eggplant, sprinkle slices and rest 10 minutes, then pat dry.
3Mince garlic and mix in a small bowl with olive oil, oregano, salt and pepper to make a dressing.
4Roughly chop tomatoes if using large ones or halve cherry tomatoes; have parsley and lemon wedges ready.

Assembly and Bake

1Working with one parchment sheet at a time, make a loose bed of potato slices in the center, overlapping slightly.
2Top potatoes with a layer of zucchini, then eggplant, onion and tomatoes, dividing vegetables evenly among the four parcels.
3Spoon the garlic-olive oil-oregano mixture over each stack, dividing it evenly. Sprinkle a little extra salt and pepper if needed.
4Gather 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.
5Bake for 40–45 minutes, until potatoes are tender and vegetables are fragrant and slightly caramelized.
6Carefully open parcels (watch for steam), sprinkle with chopped parsley and a squeeze of lemon, and serve warm.

Instructions

Prep

1Preheat oven to 190°C (375°F). Tear four 30x30 cm parchment sheets and set on a work surface.
2Slice potatoes, zucchini, eggplant and onion as directed. If salting eggplant, sprinkle slices and rest 10 minutes, then pat dry.
3Mince garlic and mix in a small bowl with olive oil, oregano, salt and pepper to make a dressing.
4Roughly chop tomatoes if using large ones or halve cherry tomatoes; have parsley and lemon wedges ready.

Assembly and Bake

1Working with one parchment sheet at a time, make a loose bed of potato slices in the center, overlapping slightly.
2Top potatoes with a layer of zucchini, then eggplant, onion and tomatoes, dividing vegetables evenly among the four parcels.
3Spoon the garlic-olive oil-oregano mixture over each stack, dividing it evenly. Sprinkle a little extra salt and pepper if needed.
4Gather 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.
5Bake for 40–45 minutes, until potatoes are tender and vegetables are fragrant and slightly caramelized.
6Carefully open parcels (watch for steam), sprinkle with chopped parsley and a squeeze of lemon, and serve warm.

Nutrition Information

Calories: 351 kcal
Protein: 8 g
Fat: 18 g
Carbs: 39 g

Nutrient	Per serving
Calories	351 kcal
Protein	8 g
Fat	18 g
Carbs	39 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.

Briam en Papillote: Herb-Parcel Roasted Veg

Instructions

Nutrition Information

Tips

Variations of Briam

Briam with Chickpeas and Lemon Herb

Classic Briam: Greek Roasted Veg Medley