briam

Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.

Briam: Traditional Greek Roasted Vegetables

lb/ potatoes

zucchini

Salt and pepper

oregano

rosemary

parsley

garlic cloves,

Early Harvest Greek extra virgin olive oil

28-oz/ 794 g canned diced tomatoes tomatoes

red onion

Preheat oven to 400 degrees F. Place a rack in the middle.

Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.

Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.

Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)

If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.

Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)

Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

This was AMAZING...Made it tonight, Froze half of what I couldn't eat  and stashed the other half for tomorrow. I am a household of one, and I tray to eat mostly plant-based so ths with a slice of sundried tomato and basil bead from my CSA basket was a delicious dinner! Thank you for the great recipes, Suzy!

This was absolutely delicious. Not only does it look beautiful when done, it’s easy to put together. My granddaughter helped with the prep work. My oldest son said that he didn’t even mind that it didn’t have any meat in it.

I am going to try this very soon. I cook for my elderly mother and I think she will adore this.  I also see even more potential for this!  I am, in my new to cooking mind, seeing a Mexican version and a pizza-ish version.

Dave

Thank you for this recipe! My garden was/is overflowing with these ingredients!  We also have an abundance of little finger eggplant so we reduced potatoes and zucchini by 1/3 each and fleshed it out with eggplant (skin on)! Beautiful and delicious! Summer in a cast iron skillet!, We also had plain goat cheese which we dolloped on top after it was baked.  We could eat this  everyday!

Really wanted to like this as looked sooo good. Followed the recipe exactly. But it just was a bit bland for me ? sorry. 
Loved the way it looked and cooked slowly in the oven. Everything was nice and tender. ??
However I made your hummus and pita bread and they were delicious. Spot on! Thank you.

Baked for 40 minutes.  Vegetables were still pretty much raw. And yes I cut them super thin.

Incredibly delicious!! I made the recipe as written except I used some roasted tomatoes from my garden instead of canned. Don’t hesitate to try this - it’s a winner!!! We ate it for a whole meal but I can imagine this to be a wonderful side dish along with some grilled pork chops or chicken.

This was soooooo good!  I cut the oregano in half and it was still delicious.  Mine didn't brown nicely so sticking it under the broiler for a few minutes did the trick/  It made a great side dish for a chicken, artichoke and olive main course.  Heaven!

First, I have to say, the presentation of this dish is beautiful.  I followed the recipe to a tee.  Unfortunately, I should have gone with my gut as the oregeno extremely overpowered this dish.   With the combination of the strong oregeno flavor and the tomatoes (I used Pomi chopped tomatoes - slightly less than recipe calls for because it is boxed, not canned), I just felt like I was eating veggies drowned in jarred pizza sauce.  If I were to try this again, I would half, or even quarter the oregeno and rethink the tomatoes.  The one thing I did do, is add extra garlic and, even then, I couldn’t taste it anywhere.  Perhaps if the garlic was sautéed in olive oil along with salt, red pepper flakes, oregeno and tomatoes beforehand, then added to the dish the flavor profile might be a bit more cohesive?

This was a big hit with my family.  I love all of your vegetarian recipes because I have a daughter who is vegetarian and she doesn't always eat healthy. She loved it.  My husband loved it as well and he is not always a huge fan of tomato-heavy dishes!  Love all of your recipies!  So glad I have a mandoline for this recipe--it really saves time. I didn't have time to arrange it beautifully, but it is still a pretty dish.  Love your website!

https://content.jwplatform.com/videos/pwOJm9wV.mp4

Briam is traditional Greek roasted vegetables with zucchini, potatoes, and red onions. 

Briam Traditional Greek Roasted Vegetables 

Our slimming friendly version of this Greek, roasted vegetable dish is perfect if you&#x27;re counting calories or following a plan like Weight Watchers.

Briam | Slimming &amp; Weight Watchers Friendly

tomatoes

tbsp balsamic vinegar

potato

courgettes

onions

tsp garlic granules

basil (finely chopped)

low calorie cooking spray

salt and pepper

Pre-heat

Pour

Pour the tinned tomatoes into the bottom of the roasting dish. Add the fresh basil and balsamic vinegar, season with salt and pepper to taste and mix.

Arrange

Arrange the sliced vegetables in rows, alternating between potato, courgette and red onion.

Spray

Spray the tops of the vegetables with low calorie cooking spray and sprinkle over the garlic and rosemary.

Cover

Cover the top loosely with foil and place into the middle of a hot oven for 45 minutes.

Remove

After 45 minutes remove the foil and place back in the oven for 15 minutes. When cooked the potatoes should have softened, but still retain their shape. There should also be a light golden colour to the top of the vegetables.

Remove from the oven and sprinkle over some optional extra fresh basil to serve.

Full recipe at - 
https://pinchofnom.com/recipes/briam/

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Pre-heat oven to 200°C

Pour tinned tomatoes into bottom of the roasting dish. Add fresh basil and balsamic vinegar. Season with salt and pepper to taste and mix

Arrange the sliced veg in rows, alternating between potato, courgette and red onion

Spray the tops of the veg with low cal cooking spray and sprinkle with garlic and rosemary

Cover with foil loosely and place into the middle of a hot oven for 45 mins

Remove foil after 45 mins and place back in the oven for 15 mins

Remove from oven and sprinkle some optional fresh basil to serve

Briam - Pinch of Nom

I love the concept, and love most of the recipes here but the flavor was underwhelming.  It would have been bland if not for the feta.   I'll try again with less liquid,  more salt and some vinegar, and higher temps and browning time.

Briam or Briami is a wonderful Mediterranean dish packed with veggies and flavor! It&#x27;s a traditional Greek dish, and usually enjoyed with feta cheese, crusty bread, and olives.

Briam Greek roasted vegetables

eggplant

onion

tomato

(250 ml) extra virgin olive oil

garlic (minced)

salt

black pepper

tomatoes (or passata)

thyme

Start by slicing the vegetables. You can either use a mandoline slicer or a sharp knife to slice into round shapes. I try to pick vegetables that are similar in thickness to make a pretty Briam and for the veggies to cook evenly.

To a large mixing bowl, add the sliced veggies and drizzle with olive oil, add garlic, oregano, salt, and pepper. Give everything a good mix so that the veggies are well seasoned.

To an over-proof dish (I use this Staub baking dish - it&#039;s my fav!) add the tomato passata and ½ cup of water. Then arrange the seasoned vegetables in rows. You can randomly lay out the veg slices if you don&#039;t want to spend too much time arranging them.If there&#039;s any olive oil left in the mixing bowl, pour that over the vegetables. Tent foil the baking dish, and place in a preheated oven.

Bake at 390°F (200°C) for 30 minutes, check if the potatoes are tender and remove the foil. Roast for 10-20 more minutes for the liquid to reduce and the vegetables get that golden brown color.

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Top 4 briam recipes from across the web

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Top Tags

Briam: Traditional Greek Roasted Ve...

Briam | Slimming &amp; Weight Watch...

Briam: Traditional Greek Roasted Ve...

Briam Greek roasted vegetables

The most viewed briam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Briam | Slimming & Weight Watch...