Briami is a traditional Greek oven-roasted vegetable dish that I love for its simplicity and rich Mediterranean character. I combine potatoes, zucchini, eggplant, tomatoes, and herbs with generous extra virgin olive oil, then roast everything slowly until tender and golden. The result is a comforting, wholesome meal that celebrates seasonal vegetables in the most delicious way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium potatoes
1 cup chopped tomatoes or cherry tomatoes
1–2 medium eggplants
2–3 medium zucchini
1 onion
1 bell pepper
3 cloves garlic, chopped
2 tablespoons tomato paste
1/2 cup + 2 tablespoons extra virgin olive oil
1/3 cup warm water (plus more if needed)
2 tablespoons dried mint
2 tablespoons dried oregano
1/4 cup chopped fresh parsley
Salt to taste
Freshly ground black pepper to taste
Directions
I start by preheating the oven to 350°F (180°C).
Then I cut the potatoes and eggplant into approximately 2-inch pieces and slice the zucchini into 1/2-inch rounds. I cut the onion into quarters and slice the bell pepper.
I place all the vegetables in a large bowl and add the garlic, dried mint, parsley, and oregano. Then I toss everything well so the herbs are evenly distributed.
In a small bowl, I mix the tomato paste with 1 tablespoon of water until smooth, then I add it to the vegetables.
I pour in the olive oil and mix thoroughly, making sure every piece is well coated. I season with salt and freshly ground black pepper and mix again.
Next I transfer the vegetables to a large, shallow baking pan, arranging them in a single layer.
I pour about 1/3 cup warm water into one corner of the pan and gently tilt the pan so the water spreads underneath without washing off the seasoning. If the vegetables look dry during baking, I add a little more water.
I cover the pan with aluminum foil and roast for 60 minutes. After that, I check for tenderness. When the vegetables are soft and easily pierced with a fork, I remove the foil and continue roasting for another 30–45 minutes until the potatoes are golden and slightly crisp at the edges.
I let the briami cool slightly before serving. I enjoy it warm with crusty bread and feta cheese, or at room temperature.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 85 minutes
Total Time: 100 minutes
Each serving contains approximately 320 kcal.
Variations
I sometimes add sliced carrots or chunks of sweet potato for extra sweetness and color. When I want more depth, I sprinkle a little crumbled feta over the top during the last 10 minutes of baking. For a more intense tomato flavor, I add a few extra cherry tomatoes. If I prefer a fresher finish, I squeeze a little lemon juice over the dish before serving. I also like increasing the garlic slightly when I want a bolder taste.
Storage/Reheating
I store leftover briami in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully as it rests.
To reheat, I place it in a baking dish and warm it in a 325°F (160°C) oven until heated through. I sometimes add a small drizzle of olive oil before reheating to refresh the texture. If I am in a hurry, I reheat individual portions in the microwave, though I find the oven keeps the vegetables from becoming too soft.
I can also enjoy it cold or at room temperature straight from the fridge.
FAQs
Can I make briami ahead of time?
Yes, I often prepare it a day in advance because I find the flavors become even richer after resting overnight in the refrigerator.
Do I need to salt the eggplant first?
I usually do not salt the eggplant separately for this recipe. Modern eggplants are less bitter, and I find that roasting them directly works perfectly.
Can I make this dish vegan?
This dish is naturally vegan as written. I only add feta on the side or as an optional topping.
Why is olive oil so important in briami?
I rely on generous olive oil because it helps roast the vegetables evenly and creates the signature silky texture that defines authentic briami.
Can I freeze briami?
I can freeze briami, but I notice the zucchini may become softer after thawing. For the best texture, I prefer storing it in the refrigerator and enjoying it within a few days.
Conclusion
Briami is one of my favorite ways to celebrate simple Mediterranean cooking. I love how basic vegetables, olive oil, and herbs come together to create a deeply comforting and nourishing meal. Whether I serve it as a main dish or alongside other favorites, I always find myself coming back to this authentic Greek classic.
📖 Recipe:
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Briami (Authentic Greek Roasted Vegetables)
- Total Time: 100 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Briami is a traditional Greek oven-roasted vegetable dish made with potatoes, zucchini, eggplant, tomatoes, and herbs baked slowly in generous olive oil. This wholesome Mediterranean classic is comforting, flavorful, and perfect as a main or side dish.
Ingredients
2 medium potatoes
1 cup chopped tomatoes or cherry tomatoes
1–2 medium eggplants
2–3 medium zucchini
1 onion
1 bell pepper
3 cloves garlic, chopped
2 tablespoons tomato paste
1/2 cup + 2 tablespoons extra virgin olive oil
1/3 cup warm water (plus more if needed)
2 tablespoons dried mint
2 tablespoons dried oregano
1/4 cup chopped fresh parsley
Salt to taste
Freshly ground black pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Cut the potatoes and eggplant into approximately 2-inch pieces. Slice the zucchini into 1/2-inch rounds. Cut the onion into quarters and slice the bell pepper.
- Place all the vegetables in a large bowl. Add the garlic, dried mint, parsley, and oregano, and toss well to distribute the herbs evenly.
- In a small bowl, mix the tomato paste with 1 tablespoon of water until smooth, then add it to the vegetables.
- Pour in the olive oil and mix thoroughly to coat all the vegetables. Season with salt and freshly ground black pepper and mix again.
- Transfer the vegetables to a large, shallow baking pan and arrange them in a single layer.
- Pour about 1/3 cup warm water into one corner of the pan and gently tilt to allow the water to spread underneath without disturbing the seasoning. Add more water during baking if the vegetables look dry.
- Cover the pan with aluminum foil and roast for 60 minutes. Check for tenderness, then remove the foil and continue roasting for 30–45 minutes until the potatoes are golden and slightly crisp at the edges.
- Allow the briami to cool slightly before serving. Serve warm or at room temperature.
Notes
Add sliced carrots or sweet potatoes for extra sweetness and color.
Sprinkle crumbled feta during the last 10 minutes of baking if not keeping the dish vegan.
Add extra cherry tomatoes for a stronger tomato flavor.
Squeeze fresh lemon juice over the dish before serving for brightness.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat in a 325°F (160°C) oven until warmed through, or microwave individual portions.
Freezing is possible, but zucchini may soften after thawing.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
