Briam (Greek roasted vegetable medley)

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Servings: 4
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A Hearty, Vegan-Friendly Dish Bursting with Mediterranean Flavors

Briam (Greek roasted vegetable medley)

Briam (Greek Μπριάμ) is a beloved, rustic Greek dish that transforms humble vegetables into a caramelized masterpiece. Often called "Greek ratatouille," this oven-baked medley combines seasonal produce with aromatic herbs and extra virgin olive oil—the cornerstone of the Mediterranean diet.

Naturally vegan, gluten-free, and nutrient-dense, Briam is a celebration of simplicity and health. Serve it warm with crusty bread or feta for a satisfying meal that’s perfect for weeknights, potlucks, or festive gatherings. Its vibrant colors and rich flavors make it a crowd-pleaser every time!

Recommended Occasions: Weeknight dinners, Summer potlucks, Vegan/vegetarian gatherings, Meal prep lunches, Easter or Lenten meals.

Author: HealthyRecipes Cooking Method: Cuisine: Courses: , , , , Recipe Keys: D Diabetic Friendly Gluten Free Nut Free Vegan Vegetarian
Briam (Greek roasted vegetable medley)
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Servings: 4

Ingredients

Optional Ingredients

Instructions

  1. Prep Vegetables:

    Preheat oven to 400°F (200°C). Wash and slice all vegetables uniformly.

  2. Make Sauce:

    In a bowl, whisk olive oil, tomato paste, minced garlic, oregano, thyme, salt, and pepper.

  3. Combine:

    In a large baking dish (9x13 inch), layer potatoes, eggplant, zucchini, bell peppers, and onion. Pour sauce over vegetables; toss gently to coat.

  4. Bake Covered:

    Cover tightly with foil. Bake for 40 minutes.

  5. Finish Uncovered:

    Remove foil, stir gently. Bake uncovered 20–25 minutes until vegetables are tender and edges caramelized.

  6. Rest & Serve:

    Let stand 5 minutes. Garnish with fresh parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 2g10%
Sodium 85mg4%
Potassium 950mg28%
Total Carbohydrate 35g12%
Dietary Fiber 9g36%
Sugars 12g
Protein 6g12%
Vitamin A 405 mcg
Vitamin C 108 mg
Calcium 72 mg
Iron 2.7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Vegan (if feta omitted)
  • Potato tip: Parboil potatoes for 5 minutes to ensure tenderness.
  • Low-sodium: Use no-salt-added tomatoes and reduce added salt.

Frequently Asked Questions

Expand All:
Can I use frozen vegetables?

Fresh is best for texture, but frozen zucchini/peppers work in a pinch. Thaw and pat dry to avoid excess water.

Is Briam keto-friendly?

Not traditionally—potatoes and tomatoes add carbs. For keto, replace potatoes with cauliflower and reduce tomatoes.

How do I store leftovers?

Refrigerate in an airtight container for 3–4 days. Reheat in the oven to retain texture.

Why is my Briam watery?

Eggplant/zucchini release moisture. Slice thicker, salt veggies for 10 mins (rinse after), or bake uncovered longer.

Can I add protein to make it a main dish?

Yes! Stir in 1 cup canned chickpeas before baking, or top with baked tofu/feta.

Is this dish diabetic-friendly?

Yes! High fiber (9g/serving) and low glycemic index veggies balance blood sugar. Use less potato for lower carbs.

Is Briam a good source of Vitamin C?

Yes! One serving (280g) provides 108mg Vitamin C – that’s 120% of the daily recommended intake (90mg for adults).

Can I increase the calcium content?

Yes! Add 1 cup spinach (30mg calcium) or top with feta (140mg per ¼ cup) to boost beyond the base 72mg/serving.

Is the Vitamin A in Briam bioavailable?

Absolutely! The 405mcg RAE comes from carotenoids (like beta-carotene in peppers/tomatoes), which convert to active Vitamin A in the body.