Name: Classic Briam: Greek Roasted Veg Medley
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mediterranean cuisine
Ingredients: 600 g potatoes (peeled and thinly sliced about 3-4 mm); 300 g zucchini (trimmed and thinly sliced about 3-4 mm); 300 g eggplant (sliced 4-6 mm, lightly salted and patted dry); 500 g tomatoes (ripe, roughly chopped or sliced); 1 pcs onion (large, thinly sliced); 3 pcs garlic (cloves, minced); 4 tbsp olive oil (extra-virgin preferred; reserve half for tossing); 2 tsp dried oregano (Greek oregano if available); 1 tsp salt (adjust to taste); 0.5 tsp black pepper (freshly ground)

Briam

Prep: 20 min • Cook: 60 min. A traditional Crete-style bake of potatoes, zucchini, eggplant and tomatoes slowly roasted in generous olive oil with garlic and oregano until meltingly tender, flavored with bright herbs and served warm or at room temperature as a rustic vegetarian main or side.

Preparation time: 20 min
Cooking time: 1 hr
Total time: 1 hr 20 min
Servings: 6
Course: Main
Complexity: Easy

Units:

Scale:

Ingredients

21oz potatoes(peeled and thinly sliced about 3-4 mm)
11oz zucchini(trimmed and thinly sliced about 3-4 mm)
11oz eggplant(sliced 4-6 mm, lightly salted and patted dry)
18oz tomatoes(ripe, roughly chopped or sliced)
1 pc onion(large, thinly sliced)
3 pcs garlic(cloves, minced)

Seasoning & oil

4 tbsp olive oil(extra-virgin preferred; reserve half for tossing)
2 tsp dried oregano(Greek oregano if available)
1 tsp salt(adjust to taste)
1/2 tsp black pepper(freshly ground)

Instructions

Prepare vegetables

Preheat the oven to 190°C (375°F). Lightly oil a 30x20 cm (or similar) ovenproof baking dish.
Thinly slice potatoes, zucchini, eggplant and onion. Mince the garlic and chop the tomatoes.
Sprinkle sliced eggplant with a little salt and let sit 15 minutes to draw out bitterness, then rinse and pat dry.

Assemble and bake

In a large bowl combine potatoes, zucchini, eggplant, onion, tomatoes and garlic. Add half the olive oil, oregano, salt and pepper and toss until evenly coated.
Transfer the mixture to the prepared baking dish, arranging pieces so they sit snugly; drizzle remaining olive oil over the top and add a splash (2-3 tbsp) of water if the tomatoes are very dry.
Cover the dish tightly with foil and bake for 40 minutes, until vegetables begin to soften.
Remove the foil and bake uncovered for an additional 20 minutes, until edges are caramelized and vegetables are tender when pierced with a knife.

Finish and serve

Let the briam rest 10 minutes before serving to allow juices to settle. Taste and adjust seasoning.
Serve warm or at room temperature with crusty bread, a sprinkle of fresh parsley or crumbled feta if desired.

Nutrition

Servings: 6
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	350.5 kcal	116.8 kcal	2,103 kcal
Protein	6.2 g	2.1 g	37.2 g
Fat	21.8 g	7.3 g	130.8 g
Carbs	35.1 g	11.7 g	210.6 g

Tips

Salt and rest eggplant slices for 15 minutes, then rinse and dry to reduce bitterness and excess moisture.
Cover the dish for the first part of baking, then uncover to brown edges for better caramelization and flavor.
Briam is excellent warm or room temperature; pair with feta and crusty bread for a complete meal.

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Ingredients

21oz potatoes(peeled and thinly sliced about 3-4 mm)
11oz zucchini(trimmed and thinly sliced about 3-4 mm)
11oz eggplant(sliced 4-6 mm, lightly salted and patted dry)
18oz tomatoes(ripe, roughly chopped or sliced)
1 pc onion(large, thinly sliced)
3 pcs garlic(cloves, minced)

Seasoning & oil

4 tbsp olive oil(extra-virgin preferred; reserve half for tossing)
2 tsp dried oregano(Greek oregano if available)
1 tsp salt(adjust to taste)
1/2 tsp black pepper(freshly ground)

Instructions

Prepare vegetables

Preheat the oven to 190°C (375°F). Lightly oil a 30x20 cm (or similar) ovenproof baking dish.
Thinly slice potatoes, zucchini, eggplant and onion. Mince the garlic and chop the tomatoes.
Sprinkle sliced eggplant with a little salt and let sit 15 minutes to draw out bitterness, then rinse and pat dry.

Assemble and bake

In a large bowl combine potatoes, zucchini, eggplant, onion, tomatoes and garlic. Add half the olive oil, oregano, salt and pepper and toss until evenly coated.
Transfer the mixture to the prepared baking dish, arranging pieces so they sit snugly; drizzle remaining olive oil over the top and add a splash (2-3 tbsp) of water if the tomatoes are very dry.
Cover the dish tightly with foil and bake for 40 minutes, until vegetables begin to soften.
Remove the foil and bake uncovered for an additional 20 minutes, until edges are caramelized and vegetables are tender when pierced with a knife.

Finish and serve

Let the briam rest 10 minutes before serving to allow juices to settle. Taste and adjust seasoning.
Serve warm or at room temperature with crusty bread, a sprinkle of fresh parsley or crumbled feta if desired.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

350.5 kcal

116.8 kcal

2,103 kcal

Protein

6.2 g

2.1 g

37.2 g

Fat

21.8 g

7.3 g

130.8 g

Carbs

35.1 g

11.7 g

210.6 g

Tips

Salt and rest eggplant slices for 15 minutes, then rinse and dry to reduce bitterness and excess moisture.

Cover the dish for the first part of baking, then uncover to brown edges for better caramelization and flavor.

Briam is excellent warm or room temperature; pair with feta and crusty bread for a complete meal.