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Briam is the ultimate Mediterranean veggie bake, packing vibrant flavor into tender, saucy veggies. Potatoes, zucchini, and red onion get cozy with tomatoes and olive oil, then roast until everything turns soft, sweet, and golden. It comes together without fuss, but feels like something special—everybody grabs seconds, vegans and non-vegans alike.
The first time I threw this together for friends one summer, we seriously scraped the baking dish clean with big hunks of bread. Whenever I need something that takes me back to those Mediterranean flavors, this is my standby.
Hearty Ingredients
- Early Harvest Greek extra virgin olive oil: The real star here. Go for the freshest, fruitiest oil you can find. Builds rich flavor all the way through.
- Dried rosemary: Brings bold, woodsy flavor that totally works with tomatoes and oil. Double-check your jar—that aroma should pop.
- Dried oregano: Classic Greek must-have. Smell it before using—if it’s faded, grab a new packet for a big punch.
- Fresh parsley: Gives everything a bright, green pop. Flat-leaf is best if you can find it.
- Garlic: Mince up fresh cloves for deep flavor—skip the pre-chopped stuff, trust me!
- Canned diced tomatoes: Pick unsalted organic if possible for great flavor and just enough juice. Leave the liquid in—it’s key for sauciness.
- Salt and pepper: Can't skip these—kosher salt spreads best so everything’s seasoned just right.
- Gold potatoes: Use firm, medium ones, sliced evenly so everything cooks soft but not mushy. They get almost creamy after roasting.
- Zucchini squash: Grab glossy, firm ones—no dents or wrinkly bits. They add sweetness and extra juiciness.
- Red onions: A heavy red onion means it’s fresh. Once roasted, you’ll get sweet flavor and a lovely hint of color.
Simple Steps
- Rest and Serve:
- Give everything at least 10 minutes out of the oven so it can settle. A drizzle of extra olive oil on top is perfect. Serve this warm or let it hit room temp—either way’s awesome.
- Uncover and Roast:
- Crack off that foil and pop your pan back in. Roast another 30 to 40 minutes till your veggies are soft and you catch a few crispy, browned bits. Most of the juice should be cooked off, but not all—you want those veggies juicy.
- Cover and Bake:
- Toss foil over your pan, but give it a bit of “headroom” so it doesn’t touch the food. Bake at 400 for 45 minutes. This keeps juices in and veggies steaming. Don’t skip this part!
- Top and Add Tomatoes:
- Pour any leftover garlicky oil from the bowl over everything, then spoon the rest of the diced tomatoes all around so nothing’s left dry.
- Layer the Vegetables:
- Spread the seasoned veggie slices and onion rounds in rows or shingle them around. You don’t need to get fussy—just make sure there’s an even layer.
- Prepare the Baking Pan:
- Scoop about half the diced tomatoes (with juices!) into the pan first, spreading them all over the bottom so nothing sticks and everything stays moist.
- Season and Toss:
- Throw potatoes, zucchini, and onions in a giant bowl. Add salt, pepper, oregano, rosemary, parsley, minced garlic, and a fat pour of olive oil. Mix it all by hand so every slice is shiny and covered. Don’t skimp—the flavor needs this step!
- Prep the Vegetables:
- Give every veggie a good rinse and scrub. If you want, peel the potatoes. Slice potatoes into thin rounds (about 1/8 inch) and cut zucchini rounds a touch thicker. Cut onions thin as well—halve big ones first so the pieces aren’t massive.
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Greek olive oil is what makes this dish shine. Every time I make it, I think of my grandmother pouring it over everything and how those simple veggies turn into something amazing. That’s my not-so-secret ingredient.
Smart Storage
Briam holds up great the next day. Once it cools, cover and chill for up to four days. If you want to freeze, portion it into tight containers and stash for a month. When you’re ready, warm it slowly in the oven—cover it and toss in a little water or tomato to bring back the sauciness. Honestly, the flavor gets deeper after a bit.
Swaps and Variations
No gold potatoes? Yukon or red work, too. Craving a sweeter spin? Add in sweet potato, but it’ll taste noticeably sweeter! Eggplant is an awesome swap for some of the zucchini—makes it even more like grandma’s. Got only regular olive oil? Just choose the nicest bottle you have. If it’s summer and tomatoes are in season, chop up fresh for an extra boost of flavor.
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Serving Ideas
I love piling briam into bowls with crusty bread or pita and a few olives or tangy vegan feta cheese. Add a crisp little green salad and maybe a scoop of roasted hummus to round out the table. If you’ve got meat or fish grilling, this dish works perfectly as a veggie side everyone actually wants. Hot or at room temp—it always hits the spot. Leftovers make lunch super easy, too.
Briam’s Roots
Briam has been a staple in Greek kitchens for generations because you can turn basic garden produce into something homey and special. The whole point is showing off good olive oil and whatever veggies are best that week. Every family puts their spin on it, but the heart is always simple, generous cooking that just tastes like summer.
Frequently Asked Questions
- → Which olive oil should I grab for this?
Snag Greek extra virgin olive oil if you can for real-deal flavor. Any good EVOO will totally work though.
- → Is it okay to make this in advance?
Go for it! Briam gets even better the next day. Keep it chilled and gently reheat before you dig in.
- → Any suggestions for what goes with it?
Try it with fresh bread, a chunk of feta, or Kalamata olives. Or eat it next to chicken, lamb, or use rice as your base.
- → How can I make sure every veggie cooks just right?
Cut everything about the same size. Spread them out in the baking dish so they roast nice and evenly.
- → Will vegans be able to enjoy this?
You bet! Briam is all veggies, lots of herbs, and olive oil, so it fits a plant-based meal with ease.
- → Can you freeze what's left?
Totally! Chill it first, freeze in portions, and then warm it up covered once it’s defrosted. Tastes awesome.