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Briam (Greek roasted vegetable medley)

Briam (Greek roasted vegetable medley)

A Hearty, Vegan-Friendly Dish Bursting with Mediterranean Flavors

Cooking Method:
Cuisine:
Courses: , , , ,
Servings: 4
Description

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.

Ingredients
  • 2 medium potatoes (thinly sliced, ¼-inch rounds)
  • 1 large eggplant (sliced into ½-inch half-moons)
  • 2 zucchinis (sliced into ¼-inch rounds)
  • 1 red bell pepper (sliced into strips)
  • 1 yellow bell pepper (sliced into strips)
  • 1 red red onion (thinly sliced)
  • 4 ripe tomatoes, diced (or 1 can crushed tomatoes)
  • 4 cloves garlic (minced)
  • 1/3 cup extra virgin olive oil
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1/2 cup fresh parsley (chopped)
  • Salt and black pepper to taste
    • Optional Ingredients
  • Add protein: 1 cup chickpeas (canned, drained)
  • Cheesy twist: Top with ½ cup crumbled feta (omit for vegan)
  • Herb boost: Add 1 tbsp fresh basil or mint
  • Spice it up: ½ tsp red pepper flakes
Instructions
  1. 1
    Prep Vegetables:

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

  2. 2
    Make Sauce:

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

  3. 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. 4
    Bake Covered:

    Cover tightly with foil. Bake for 40 minutes.

  5. 5
    Finish Uncovered:

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

  6. 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.
Read it online: https://healthyrecipes.info/recipe/briam-greek-roasted-vegetable-medley/