Briam

Briam is a comforting tray of tender zucchini, potatoes, onion, and tomato roasted in olive oil until soft, fragrant, and lightly caramelized at the edges. The result is humble but deeply flavorful, with sweet vegetables, rich tomato juices, and classic Greek herbs in every bite.

Nutrition · per serving

378kcal

5.6gProtein

31.9gCarbs

26.6gFat

6.4gFiber

2 servings

Ingredients

13 items

Vegetable tray

zucchini, sliced into 1 cm rounds400 g

potatoes, peeled and sliced into 3 mm rounds300 g

ripe tomatoes, grated or finely chopped250 g

onion, thinly sliced120 g

garlic cloves, minced2 cloves (10 g)

olive oil50 ml

dried oregano1 tsp

dried thyme1/2 tsp

fresh parsley, chopped10 g

fine salt1 tsp

black pepper1/2 tsp

water60 ml

For the dish

olive oil, for greasing5 ml

Tips

•For faster, beginner-friendly cooking, slice the potatoes quite thinly; thicker slices will push the cooking time beyond 60 minutes.
•Briam is delicious warm, at room temperature, or even the next day.
•Serve with feta, crusty bread, or olives if you want a fuller meal, though these are optional and not included in the nutrition.
•If you want deeper color, switch to grill/broil for the final 2-3 minutes, watching closely to avoid burning the garlic.

Steps

1
Preheat the oven to 220°C. Lightly grease a medium baking dish, about 20 x 28 cm, so the vegetables do not stick and the edges caramelize nicely.
5 ml olive oil, for greasing
2
Prepare the vegetables: slice the zucchini into even 1 cm rounds, slice the potatoes thinly so they cook in time, thinly slice the onion, mince the garlic, grate or finely chop the tomatoes, and chop the parsley. Keeping the potato slices thinner than the zucchini helps everything become tender at the same moment.
400 g zucchini, sliced into 1 cm rounds300 g potatoes, peeled and sliced into 3 mm rounds250 g ripe tomatoes, grated or finely chopped120 g onion, thinly sliced2 cloves (10 g) garlic cloves, minced10 g fresh parsley, chopped
3
In a large bowl, combine the zucchini, potatoes, tomatoes, onion, garlic, olive oil, oregano, thyme, salt, black pepper, and water. Toss very well until every slice is coated; this seasoning and moisture are what create Briam's soft, jammy texture.
400 g zucchini, sliced into 1 cm rounds300 g potatoes, peeled and sliced into 3 mm rounds250 g ripe tomatoes, grated or finely chopped120 g onion, thinly sliced2 cloves (10 g) garlic cloves, minced50 ml olive oil1 tsp dried oregano1/2 tsp dried thyme1 tsp fine salt1/2 tsp black pepper60 ml water
4
Spread the mixture evenly in the baking dish. Roast uncovered for 20 minutes, then carefully turn the vegetables with a spatula to prevent the top from drying while encouraging even browning.
5
Return the dish to the oven and roast for 18-22 minutes more, until the potatoes are fully tender when pierced with a knife, the zucchini is silky, and the edges are lightly charred. If the tray looks dry before the potatoes soften, add a small splash of water.
6
Sprinkle over the parsley and let the Briam rest for 5 minutes before serving. This brief rest lets the juices settle and the olive oil emulsify with the tomato juices.
10 g fresh parsley, chopped

Origin & History

Briam is a classic Greek oven-baked vegetable dish related to the broader Mediterranean family of roasted vegetable casseroles. It reflects the Greek love of olive oil, seasonal produce, and simple herb seasoning, especially in summer when zucchini and tomatoes are abundant.

greek vegetarian zucchini potato oven-baked summer beginner

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Briam

Steps

Preheat the oven to 220°C. Lightly grease a medium baking dish, about 20 x 28 cm, so the vegetables do not stick and the edges caramelize nicely.

5 ml olive oil, for greasing

Prepare the vegetables: slice the zucchini into even 1 cm rounds, slice the potatoes thinly so they cook in time, thinly slice the onion, mince the garlic, grate or finely chop the tomatoes, and chop the parsley. Keeping the potato slices thinner than the zucchini helps everything become tender at the same moment.

400 g zucchini, sliced into 1 cm rounds300 g potatoes, peeled and sliced into 3 mm rounds250 g ripe tomatoes, grated or finely chopped120 g onion, thinly sliced2 cloves (10 g) garlic cloves, minced10 g fresh parsley, chopped

In a large bowl, combine the zucchini, potatoes, tomatoes, onion, garlic, olive oil, oregano, thyme, salt, black pepper, and water. Toss very well until every slice is coated; this seasoning and moisture are what create Briam's soft, jammy texture.

Spread the mixture evenly in the baking dish. Roast uncovered for 20 minutes, then carefully turn the vegetables with a spatula to prevent the top from drying while encouraging even browning.

Return the dish to the oven and roast for 18-22 minutes more, until the potatoes are fully tender when pierced with a knife, the zucchini is silky, and the edges are lightly charred. If the tray looks dry before the potatoes soften, add a small splash of water.

Sprinkle over the parsley and let the Briam rest for 5 minutes before serving. This brief rest lets the juices settle and the olive oil emulsify with the tomato juices.

10 g fresh parsley, chopped