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
