published May 19, 2021, updated Jan 24, 2022
Briam – Greek Roasted Vegetables
Briam is a collection of roasted Greek vegetables. This traditional dish celebrates the natural flavors of zucchini, potatoes, and onions while enhancing them with Mediterranean herbs and spices. With aromatic olive oil and acidic tomato puree, this recipe is a crowd pleaser. Though generally served on the side, these Greek roasted vegetables can also be a hearty main course when served with delicious pita or spanakorizo rice. Otherwise, I recommend serving briam with gyros, fish, lamb, or any other protein, really. You can even serve it for breakfast with the addition of some eggs. And if you’re feeling a bit adventurous, you can also use these roasted veggies as a filling for gozleme. To add some protein while keeping things vegetarian, serve with legumes or lentils. Chickpeas also go very well with briam, and they’re easier than you might think to prepare at home.
INGREDIENT NOTES AND SUBSTITUTIONS
Potatoes – Golden or Yukon Gold potatoes roast tremendously well, softening without becoming too mushy. They have a natural buttery flavor that does not overpower the other veggies. Zucchini – This squash has great body and is deliciously crunchy both roasted and raw. You can also substitute any variety of summer squash. Red Onion – This vegetable’s deep color and mild flavor has earned its place in a variety of Greek cuisine. Parsley – Parsley is fresh and a bit peppery. Basil and cilantro are possible substitutions in a pinch. Oregano – Earthy and green, this seasoning is popular worldwide, but is especially prevalent in Mediterranean and Mexican dishes. Thyme and prepared Italian seasonings are good alternatives. Rosemary – This herb is bright and aromatic. Very fragrant, it enhances Mediterranean recipes with its slightly minty sweetness. Garlic – We use garlic to elevate the aroma of our Greek vegetables without overpowering them. When roasted, it takes on a deliciously nutty flavor. Olive Oil – A staple of Greek cuisine! We use it here to help roast the vegetables. Tomato Puree – Acidic and tangy. You can also use tomato passata, an uncooked tomato puree. Salt & Pepper – Classic seasonings used to prepare our vegetables. Sprinkle to taste on your completed dish.
Substituting Other Veggies?If you’d like to use other summer vegetables in the Greek briam, just be sure that they’re close to the same consistency as squash and potatoes. In other words, avoid using soft veggies like mushrooms or extra firm ones like carrots.Good choices are eggplant and bell peppers.By using similar consistency veggies, everything cooks evenly and you’ll have a delicious outcome!
HOW TO MAKE BRIAM
Preheat. Preheat oven to 400°F
Season the Vegetables. In a large mixing bowl, season the sliced potatoes, onions, and zucchini with the salt, pepper, parsley, oregano, rosemary, garlic, and olive oil. Toss well to combine and thoroughly coat each veggie.
Create a Base Layer. On the bottom of your pan, pour half of the tomato puree or passata and spread evenly.
Arrange the Vegetables. Arrange the potatoes, zucchini, and onions in the pan in a continuous overlapping row. Go around the shape of the pan and alternate each vegetable until the center is reached. I add an onion every 3 pairs or potato and zucchini so as not to overpower them.
Final Toppings. Pour any remaining herb and garlic mixture over the pan. Finally, pour the rest of the tomato puree or passata over top.
Roast! Cover the pan with foil and bake on the middle rack. After 45 minutes, carefully remove the foil and roast for another 30 minutes or until the veggies are soft and charred and most of the liquid has evaporated.
Serve. These roasted veggies can be served either warm or at room temperature.
