Hearty Mediterranean Briam Roasted Vegetable Medley

Why You’ll Love This Recipe

• It is a classic Greek-style vegetable bake that is incredibly flavorful yet made with simple, everyday ingredients.
• Almost all the work is in slicing; the oven does the rest, roasting everything in fragrant olive oil until rich and caramelized.
• It is naturally vegetarian and can easily be made vegan, yet it feels hearty enough to be a main dish.
• Tastes even better the next day, making it perfect for meal prep, gatherings, or a make-ahead side.

Grocery List

• Produce: Zucchini, eggplant, potatoes, red onions, ripe tomatoes, garlic, fresh parsley, fresh dill or mint, optional lemon, optional fresh oregano
• Dairy: Feta cheese (optional, for serving)
• Pantry: Extra-virgin olive oil, canned crushed tomatoes, dried oregano, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Main Briam Vegetable Bake

• 2 medium zucchini (about 500 g total), sliced into 0.5 cm thick rounds
• 2 medium eggplants (about 600 g total), sliced into 0.8 cm thick rounds
• 4 medium waxy or all-purpose potatoes (about 800 g), peeled if desired and sliced into 0.5 cm thick rounds
• 2 large red onions (about 300 g), halved and thinly sliced into half-moons
• 4 large ripe tomatoes (about 600 g), sliced into 0.5 cm thick rounds
• 6 large garlic cloves, minced
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/2 cup (120 ml) canned crushed tomatoes (or tomato passata)
• 1/2 cup (120 ml) water
• 2 tbsp finely chopped fresh flat-leaf parsley, plus more for serving
• 2 tbsp finely chopped fresh dill or fresh mint
• 1 tsp dried oregano (Greek style if possible)
• 1 1/2 tsp kosher salt (or to taste), divided
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 tsp red pepper flakes for a gentle heat

Optional Toppings & Serving

• 100 g feta cheese, crumbled (optional but traditional and delicious)
• Extra chopped fresh parsley or dill, for garnish
• Extra-virgin olive oil, for drizzling before serving
• Lemon wedges, for squeezing over the finished dish (optional)
• Crusty bread, to serve alongside and soak up the juices

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Preheat your oven to 400°F (200°C), with a rack in the middle position.
Lightly oil a large, deep baking dish (about 23 x 33 cm / 9 x 13 in, or similar volume) with 1–2 tsp of the olive oil.
The vegetables should be able to sit in a fairly snug, slightly heaped layer; this helps them steam first and then caramelize beautifully.

Step 2: Slice all the vegetables evenly

Wash and dry the zucchini and eggplants. Trim the ends and slice the zucchini into 0.5 cm thick rounds.
Slice the eggplants into slightly thicker 0.8 cm rounds so they keep a nice texture when baked.
Scrub (and peel if you prefer) the potatoes, then slice into 0.5 cm rounds. Try to keep all the vegetables a similar thickness so they cook evenly.

Peel the red onions, halve them from root to tip, and slice them into thin half-moons.
Slice the tomatoes into 0.5 cm thick rounds. Set everything aside in separate piles or bowls so you can see what you are working with.

Step 3: Make the tomato, olive oil, and herb mixture

In a large mixing bowl, whisk together the minced garlic, crushed tomatoes, 1/2 cup (120 ml) olive oil, 1/2 cup (120 ml) water, chopped parsley, chopped dill or mint, dried oregano, 1 1/2 tsp kosher salt, black pepper, and red pepper flakes if using.

Taste a small spoonful of the mixture; it should be pleasantly seasoned and garlicky, a bit on the salty side since it will season lots of vegetables. Adjust with more salt or pepper if needed.

Step 4: Combine vegetables with the sauce

Add the sliced zucchini, eggplant, potatoes, onions, and about half of the tomato slices into a very large bowl (or use two bowls if needed).
Pour the tomato-olive oil-herb mixture over the vegetables.

Using clean hands or a large spoon, gently toss everything together until all slices are well-coated. This step is important for even seasoning.
Transfer the coated vegetables, along with all the juices, into the prepared baking dish.
Arrange the remaining tomato slices over the top in a shingled layer; they will protect the vegetables and create a lovely roasted tomato topping.

Step 5: Cover and bake until tender

Cover the baking dish tightly with aluminum foil, making sure there are no large gaps where steam could escape.
Place the dish on the center rack and bake for 45 minutes.

After 45 minutes, carefully remove the foil (watch out for hot steam) and check the vegetables. A knife should slide into the potatoes with some resistance but they do not need to be fully soft yet; they will continue to cook uncovered.

Step 6: Uncover, caramelize, and reduce the juices

Once the foil is removed, gently stir the vegetables from the bottom, or use a spatula to slightly rearrange and flip some of the top layers so everything gets a chance to brown. Do not worry if some slices break; rustic is perfect for Briam.

Return the uncovered dish to the oven and continue baking for 30–35 minutes, stirring once more halfway through.
The vegetables are done when:

• The potatoes and eggplants are fully tender.
• The edges of some vegetables are lightly browned and caramelized.
• The juices in the dish have thickened into a rich, olive oil and tomato sauce rather than being watery.

Step 7: Rest, garnish, and serve

Remove the Briam from the oven and let it rest for at least 10–15 minutes. This cooling time allows the flavors to meld and the juices to thicken a bit more.

Just before serving, taste and adjust seasoning with a pinch more salt or pepper if needed.
Sprinkle generously with extra chopped fresh parsley or dill.
If you like, crumble the feta over the top and drizzle with a little more extra-virgin olive oil. Serve warm or at room temperature, with lemon wedges and crusty bread to soak up the sauce.

Pro Tips

• Cut evenly for even cooking: Aim for uniform thickness when slicing your vegetables. Thinner than 0.5 cm may cause them to fall apart; much thicker and they may not soften fully.
• Do not skimp on olive oil: Briam is a traditional Greek dish where the olive oil is part of the sauce. Using less will make the dish drier and less flavorful.
• Let it brown: The uncovered roasting time is what develops sweet, roasted flavors. Leave it in until you see some caramelization around the edges.
• Rest before serving: Like many Mediterranean vegetable dishes, Briam actually tastes better after it sits for a while, even up to several hours at room temperature.
• Use ripe, flavorful tomatoes: Since tomatoes make up a big part of the sauce, ripe, in-season tomatoes give the best result. Out of season, use good-quality canned tomatoes for the crushed portion.

Variations

• With chickpeas: Add 1 can (400 g) drained and rinsed chickpeas to the vegetable mixture before baking for extra protein and a heartier meal.
• Spicier version: Increase the red pepper flakes to 1/2–3/4 tsp and add 1 tsp smoked paprika to the tomato mixture for a warm, smoky depth.
• Cheesy top: In the last 10 minutes of baking, sprinkle 100–150 g crumbled feta over the top and return to the oven until the cheese is slightly golden in spots.

Storage & Make-Ahead

Let the Briam cool to room temperature, then cover and refrigerate for up to 4 days. The flavors actually deepen over time, making it ideal for meal prep.
To reheat, place portions in an oven-safe dish, cover with foil, and warm in a 350°F (175°C) oven for 15–20 minutes, or until hot. You can also reheat gently in a skillet over medium-low heat with a splash of water if needed.
For freezing, cool completely and transfer to an airtight container; freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat as above. The texture of the vegetables will be softer after freezing, but the flavor remains delicious.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without feta):
290 calories; 18 g fat; 4 g saturated fat; 30 g carbohydrates; 6 g fiber; 9 g natural sugars; 5 g protein; about 420 mg sodium.
Adding feta will increase the protein, fat, and sodium slightly. These numbers are estimates and will vary with specific brands and exact quantities used.