Briam (Greek Roasted Vegetables)
Briam is a classic Greek dish featuring a medley of seasonal vegetables roasted until tender and slightly caramelized. It's a simple yet flavorful meal, perfect as a main course or a substantial side dish. This vegan version highlights the natural sweetness of the vegetables with aromatic herbs.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 417 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpotato, peeled and cut into 2 cm chunks
- 300 gzucchini, cut into 2 cm chunks
- 300 geggplant, cut into 2 cm chunks
- 1 pcsred bell pepper, seeded and cut into 2 cm pieces
- 1 pcsyellow onion, cut into thick wedges
- 2 pcstomato, large, roughly chopped
- 4 clovegarlic, minced
- 0.5 cupolive oil
- 1 tspdried oregano
- 2 tbspfresh parsley, chopped
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 0.25 cupwater
Equipment
large spoon · knife · cutting board · large roasting pan
The method
Step by step
- 1
Preheat your oven to 200°C (390°F).
About 10 min
- 2
In a large roasting pan, combine the potato, zucchini, eggplant, red bell pepper, and yellow onion.
About 2 min
Cook’s note: Ensure the roasting pan is large enough to spread the vegetables in a single layer for even cooking.
- 3
Add the chopped tomato, minced garlic, olive oil, dried oregano, salt, and black pepper to the pan.
About 1 min
- 4
Toss all the vegetables thoroughly with your hands or large spoons until they are evenly coated with the oil and seasonings.
About 2 min
Cook’s note: Make sure every piece of vegetable gets some seasoning for maximum flavor.
- 5
Pour the water into the bottom of the roasting pan.
Cook’s note: This helps create steam to tenderize the vegetables initially and prevents them from drying out.
- 6
Roast for 30 minutes, then remove the pan from the oven and give the vegetables a good stir.
About 30 min
- 7
Return the pan to the oven and continue roasting for another 30-40 minutes, or until all the vegetables are very tender and slightly caramelized.
About 40 min
Cook’s note: The exact cooking time will depend on your oven and how small you cut the vegetables. Check for tenderness with a fork.
- 8
Remove the briam from the oven and stir in the fresh parsley.
About 1 min
- 9
Let the briam rest for 10 minutes before serving to allow the flavors to meld.
About 10 min
Cook’s note: Serving it hot is best, but briam is also delicious at room temperature.
Per serving
Nutrition
- Calories
- 417.2kcal
- Protein
- 6.2g
- Carbs
- 39.5g
- Fat
- 27.9g
- Fibre
- 8.6g
- Sugar
- 11.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover briam in an airtight container in the refrigerator.
Reheat gently in a microwave or in an oven at 180°C (350°F) until warmed through.
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