Briam Recipe

Briam is Greece's beloved tray of roasted vegetables: courgettes, aubergines, potatoes and tomatoes slow-roasted with garlic, oregano and generous olive oil until they collapse into each other. It is humble, healthy and deeply flavourful.

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Servings

4 servings

Calories

340

Ingredients

• 2 courgettes, sliced into half-moons
• 1 large aubergine, cubed
• 3 potatoes, sliced
• 4 ripe tomatoes, chopped
• 1 red onion, sliced
• 1 red pepper, sliced
• 4 garlic cloves, sliced
• 120 ml extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped
• Crumbled feta, to serve (optional)
• Crusty bread, to serve

Instructions

1. Heat the oven to 190°C and toss all the vegetables with the garlic, olive oil, oregano, salt and pepper in a large roasting tray.
2. Spread into a single layer, adding a splash of water if the tray looks dry.
3. Roast for 45 minutes, stirring once halfway, until the vegetables are soft and caramelised at the edges.
4. Continue roasting for 15 more minutes if you like a deeper, jammy texture.
5. Rest for 10 minutes, then scatter with parsley and feta if using.
6. Serve warm or at room temperature with crusty bread to mop up the juices.

Pro tips

• Do not crowd the tray; the vegetables should roast, not steam.
• Cut the potatoes thinner than the other vegetables so everything cooks evenly.
• Briam tastes even better the next day, once the flavours have mingled.
• Use ripe tomatoes; they create the sauce the vegetables roast in.

Frequently asked questions