Briám (Greek Oven-Roasted Vegetables)

Name: Briám (Greek Oven-Roasted Vegetables)
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 large globe eggplant; 2 medium zucchini; 1 lb potatoes; 1 large onion; 4 clove garlic; 4 medium tomatoes; 14 oz crushed tomatoes (canned); 2 tbsp tomato paste; 1 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 2 tbsp fresh oregano; 1 tbsp fresh parsley; 1 tsp dried crushed red pepper; 2 tsp fine sea salt; 1 tsp black pepper; 4 oz feta cheese

A classic Greek tray of mixed roasted vegetables in olive oil and tomato — tasty hot, warm or cold, and gets better after a day in the fridge, making it ideal for make-ahead weekly lunches or sides.

AI image

1 hr 30 min

start to finish

25 min

hands on

Easy

difficulty

servings

6 servings

Ingredients

Vegetables

1 large globe eggplantabout 1 lb (450 g), cut into 1/2" rounds
2 medium zucchinisliced 1/4" thick
1 lb potatoesYukon Gold or red, peeled or unpeeled, sliced 1/8–1/4"
1 large onionyellow or sweet, cut into 1/4" rings
4 clove garlicminced
4 medium tomatoesfirm, sliced 1/4" (OR use canned crushed tomatoes below)

Tomato sauce

14 oz crushed tomatoes (canned)or 1 3/4 cups homemade passata
2 tbsp tomato pasteto deepen flavor

Seasoning & oil

1 cup extra-virgin olive oilplus extra to drizzle while serving if desired
2 tbsp red wine vinegaror lemon juice
2 tbsp fresh oreganoor 1 tbsp dried oregano, finely chopped
1 tbsp fresh parsleychopped, plus more for serving
1 tsp dried crushed red pepperoptional
2 tsp fine sea saltadjust to taste
1 tsp black pepperfreshly ground

Optional garnish

4 oz feta cheesecrumbled, optional (will add dairy)(optional)

Roughly, per serving

240 kcal4g protein18g carbs17g fat

An estimate, not a lab analysis.

Method

Preheat the oven to 375°F (190°C).
Prepare a deep 9x13" (or similar) baking dish by drizzling 1 tablespoon olive oil and rubbing it over the bottom.
Slice the eggplant, zucchini, potatoes, onion and tomatoes into even 1/8–1/2" slices so they cook uniformly.
In a medium bowl, whisk together the crushed tomatoes, tomato paste, minced garlic, 3/4 cup olive oil, red wine vinegar (or lemon), oregano, parsley, crushed red pepper (if using), 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Taste the sauce and adjust salt, pepper or a splash more vinegar for brightness.
Arrange the vegetable slices in the baking dish standing on edge or slightly overlapping in rows (pattern free is fine) so most of the surface is covered but not piled too high.
Pour the tomato-olive oil mixture evenly over the arranged vegetables so it settles between slices.
Cover the dish tightly with aluminum foil.
Bake covered until the vegetables are tender when pierced with a knife, 45–55 minutes.
Remove the foil and bake uncovered until the top is lightly browned and some edges caramelize, 8–12 minutes.
Transfer the dish to a cooling rack and let rest 10 minutes so the juices settle.
Sprinkle chopped parsley and finish with a drizzle of remaining olive oil. Crumble feta over individual portions if using (optional).

Worth knowing

Briám keeps very well: cool completely, then refrigerate in an airtight container for up to 4–5 days. Flavors meld and deepen after a day.
To reheat, warm gently in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions. Reheating slowly preserves texture.
If you prefer a saucier result for using as a stew over rice, add 1/2 cup water or vegetable stock to the tomato mixture before baking.
For faster prep, slice vegetables with a mandoline carefully for uniform thickness.
If you add feta to serve, note this introduces dairy and changes the dish from dairy-free as written.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VeganVegetarianGluten-freeDairy-freeMeal prepBudgetOne pan

More Greek cooking

An original Restaurant Pro recipe — our own composition in the idiom of Greek cooking, not any restaurant's recipe. Written to be vegan and vegetarian and gluten-free and dairy-free as listed.