Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

Briam (Greek Baked Zucchini and Potatoes)

potatoes,

zucchini,

red onions, thinly sliced

tomatoes, pureed

olive oil

parsley

sea salt and black pepper

Preheat oven to 400 degrees F (200 degrees C).


Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.


Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.


For all of us that have to mess with it..... DON'T!!! It took all of my will power to not add a little of this or that. Namely garlic. This is hands down phenomenal made just as directed. Greek Hubs said I was granted a lifetime visa to Athens for this dish. Do go ahead and make a huge batch! It's even more delightful the next day

I loved this recipe—my husband no-so-much but he’s not a big feta fan. Tomatoes at this time of the year are tasteless so I used canned purée and it worked perfectly.  I made the full recipe, my husband ate it the first night and I devoured the rest of it over the next few days.  If you threw in some white beans or chopped chicken, you have dinner in one dish.

WOWZA....this was sooooooo good!  

When I am trying out a dish for this first time, I try to follow the ingredients and instructions verbatim.  However, I actually made a mistake and cut EGGPLANT instead of zucchini.  (Don't ask....giggle!!!!)  Anyway, as I didn't have anything else immediately planned for the eggplant, I decided to include it in my ingredients.  I used less zucchini as a result and crossed my fingers that the eggplant would not adversely affect the end result.  OH MY GOSH....it was sooooooooooo good!  I plan to always include the eggplant along with the zucchini.  

This is truly a very satisfying dish and my husband LOVED it!  Main dish or as a side....this is a recipe to keep handy!!!

I CUT THE RECIPE IN HALF AND IT BARELY FIT INTO A 9X13 DISH! DELICIOUS!!! ???
I used 2 large zucchini, 2 large red onions, and 3 medium large potatoes, 1 can 14.5 oz tomato puree, a hand full of chopped parsley, salt, pepper, and still the 1/2 cup of olive oil. I mixed it all by hand in a large bowl then transferred to my 9x13 baking dish. I cooked at 400 degrees for 1 hour 15 minutes uncovered then I added 8 oz crumbled feta to to and cooked it 10 more minutes. This was HEAVEN ON EARTH!!! 
YOU MUST MAKE THIS DISH!
Like you I was reading the comments like, "Wow, people really like this dish. Weird."
I can now attest to its simplicity and utterly amazing flavor! 
This will be a staple in our home for years to come! Thank you for this recipe.

This is fantastic just as is. If like me, you are fed up with finding 5 star recipes that are rated as such by people who add this, change that, or sub things out and didn't actually MAKE THE RECIPE, this one is spot on. Don't need to change anything.

To make the prep easy do the following:

Slice potatoes, zucchini and onions and put in a 2.5 gallon zip lock bag.  Then add a 28 oz can plum tomatoes, 1/2 c olive oil and salt and pepper to bag. Zip up and squish tomatoes with your hands and then turn bag several times to mix everything up. Pour contents into 2- 9x13 pans or I used a 15x10 pan.  Bake as directed.

I made 1/2 of this recipe because I wasn't sure my family would eat this. My husband eats very few vegetables, but this recipe he actually had 2 helpings.  He NEVER eats 2 helpings of vegetables.  My 3 year old grandson also ate the veggies.  I added yellow squash to the dish. I only had canned tomatoes on hand. So I drained the tomatoes and blended them in the blender. I used the whole can. However, next time, I will only use 1/2 can or try to buy the tomatoes recommended in the recipe. A simple dish, but oh so tasty.

Hubby and I loved it.  Used large can of puréed tomatoes instead of fresh ones.  Will cut recipe in half next time but had leftovers with kielbasa in it the next night.  Definitely a repeat.  Using a mandoline made veggie slicing quick and easy.

This was delicious. I halved the recipe and sprinkled with some crumbled feta for the last 10 minutes in the oven (per the suggestion of another reviewer). The box grater idea for the tomatoes was genius. I will definitely make this again (and again and again and again). Thank you for sharing!

briam (greek baked zucchini and potatoes)

Prep Time: 30 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 60 minutes

Servings: 4

Cost: $7.07 /serving

Author : Diana Moutsopoulos

Ingredients

Instructions

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