greekvegetarianzucchinipotatooven-bakedsummerbeginner

Briam

Name: Briam
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Greek
Ingredients: 400 g zucchini, sliced into 1 cm rounds; 300 g potatoes, peeled and sliced into 3 mm rounds; 250 g ripe tomatoes, grated or finely chopped; 120 g onion, thinly sliced; 2 cloves (10 g) garlic cloves, minced; 50 ml olive oil; 1 tsp dried oregano; 1/2 tsp dried thyme; 10 g fresh parsley, chopped; 1 tsp fine salt; 1/2 tsp black pepper; 60 ml water; 5 ml olive oil, for greasing

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.

2 servings

378 kcal

Greek

Ingredients

Vegetable tray

400 gzucchini, sliced into 1 cm rounds
300 gpotatoes, peeled and sliced into 3 mm rounds
250 gripe tomatoes, grated or finely chopped
120 gonion, thinly sliced
2 cloves (10 g)garlic cloves, minced
50 mlolive oil
1 tspdried oregano
1/2 tspdried thyme
10 gfresh parsley, chopped
1 tspfine salt
1/2 tspblack pepper
60 mlwater

For the dish

5 mlolive oil, for greasing

Instructions

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.
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.
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.
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.

Nutrition per serving

378 kcal

Calories

Protein

31g

Carbs

26g

Fat

Fiber

Notes

•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.

Background

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.

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