Greek Briam Baked Vegetable Classic

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Briam is a beloved Greek baked vegetable dish that transforms simple summer produce into a deeply savory, herb-scented casserole. Sliced potatoes, zucchini, eggplant, and tomatoes roast together in generous olive oil until tender, caramelized, and infused with garlic and oregano. It is traditionally served as a main with crusty bread or as a side alongside fish or feta.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 35 gCarbs
• 7 gFiber
• 9 gSugar
• 5 gProtein
• 320 mgSodium
• 950 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 35 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the vegetables

• 3 medium russet potatoes (about 1.5 lb), peeled
• 2 medium zucchini (about 1 lb), trimmed
• 1 medium eggplant (about 1 lb), peeled if desired
• 4 ripe Roma tomatoes (about 1 lb)
• 1 large yellow onion, peeled
• 6 garlic cloves, peeled and lightly smashed

For the seasoning and oil

• 2/3 cup extra-virgin Greek olive oil
• 2 teaspoons dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 1/2 cup water
• 2 bay leaves
• 1/4 cup roughly chopped fresh flat-leaf parsley

Directions

1. Preheat the oven to 400°F (200°C). Slice the potatoes, zucchini, eggplant, tomatoes, and onion into roughly 1/4-inch thick rounds, keeping the slices uniform so they cook evenly.
2. In a large bowl, toss the sliced potatoes and eggplant with half the olive oil, salt, and pepper first; let them rest 5 minutes, then add the zucchini, tomatoes, onion, and garlic and toss gently with the remaining oil, oregano, and sugar, taking care not to break the tomato slices.
3. Drizzle about 2 tablespoons of olive oil across the bottom of a 9×13-inch (or similar 3-quart) baking dish. Arrange the vegetable slices in tightly packed, upright overlapping rows, alternating potato, zucchini, eggplant, tomato, and onion for visual appeal and even cooking.
4. Tuck the bay leaves and smashed garlic between the rows, then pour the remaining oil from the bowl and the 1/2 cup of water evenly over the top. Cover tightly with parchment paper followed by aluminum foil.
5. Bake covered for 50 minutes, then remove the foil and parchment and continue baking 20 to 25 minutes more, until the vegetables are fork-tender, the potatoes are golden at the edges, and most of the liquid has been absorbed into a rich, oily pan sauce.
6. Discard the bay leaves, scatter the fresh parsley over the top, and let the briam rest at room temperature for 10 to 15 minutes so the flavors settle and the sauce thickens slightly.
7. Serve warm or at room temperature with thick slices of crusty country bread to soak up the herb-infused oil, or alongside grilled fish, a slab of feta, and a simple green salad.

Cook’s Notes

• Choose vegetables that are all roughly the same diameter so the rounds stand up neatly and finish cooking at the same time.
• A pinch of sugar balances the acidity of the tomatoes and helps the vegetables caramelize, but skip it if your tomatoes are very ripe and sweet.
• Briam actually tastes even better the next day; refrigerate covered and bring to room temperature before serving, drizzling with a little fresh olive oil to revive the sauce.
• For a heartier version, scatter 1 cup of crumbled feta over the vegetables during the last 15 minutes of baking so it softens without fully melting.
• Traditional briam is vegan, but many Greek households stir a handful of grated kefalotyri or pecorino into the vegetables just before serving for a salty, nutty finish.

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