I absolutely adore Briam, and this Briam (Greek Baked Zucchini and Potatoes) Recipe has a special place in my kitchen and heart. It’s the kind of dish where simple, humble ingredients come together to create an explosion of Mediterranean flavors that feels like a warm hug from Greece itself. The tender potatoes and zucchini, bathed in luscious olive oil and that fresh, tangy tomato base, make for a comforting yet vibrant meal. Whether I’m serving it alongside a chunk of creamy feta or enjoying it as a main with crusty bread, this recipe never fails to impress and satisfy.
Why You'll Love This Briam (Greek Baked Zucchini and Potatoes) Recipe
When I think about what makes this Briam recipe truly special, the first thing that comes to mind is the simplicity and depth of flavor. The combination of thinly sliced potatoes, zucchini, and red onions roasted slowly in a garlicky, rich tomato purée and plenty of olive oil yields a savory-sweet, melt-in-your-mouth texture with beautifully caramelized edges. The balance of tender softness and those slightly crisp, charred bits is pure magic on the palate.
Beyond the delicious taste, I love how effortless this dish is to prepare. It’s mostly hands-off once everything is sliced and combined. Pop it in the oven and let time do its work. It’s ideal for those days when you want something hearty and nourishing without fussing over the stove. Plus, it’s incredibly versatile. I often make Briam for casual family dinners, relaxed weekend lunches, or even to impress guests at a dinner party. It stands out because you’re getting a full vegetable feast that feels special but is totally accessible.
What really seals the deal for me is how Briam fits into so many occasions seamlessly. It’s a vegetarian delight that can thrill just about anyone and pairs wonderfully with a range of sides and drinks. The flavors develop even more if you prepare it ahead of time, making it perfect for entertaining or meal prepping. Briam is proof that Greek cuisine's simplicity is also its brilliance.
Ingredients You'll Need
This Briam recipe calls for straightforward, wholesome ingredients that work beautifully together to create layers of flavor, texture, and color. Each element plays an integral role in crafting that classic Greek baked vegetable dish we all love.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Potatoes: Thinly sliced to ensure they cook evenly and absorb the tomato and olive oil flavors perfectly.
- Zucchini: Adds moisture, subtle sweetness, and a lovely tender bite to contrast the potatoes.
- Red onions: Their gentle sharpness mellows beautifully as they roast, adding depth and a hint of sweetness.
- Ripe tomatoes (puréed): The heart of the sauce, contributing acidity and juiciness that tie the dish together.
- Extra-virgin olive oil: Generous amounts enrich the dish with that unmistakable Mediterranean richness and help achieve perfect roasting.
- Fresh parsley (optional): Sprinkled in for a bright, herbal lift to finish the flavors.
- Sea salt and freshly ground black pepper: Crucial for seasoning throughout and building layers of flavor.
Directions
Step 1: Gather all your ingredients and preheat your oven to 400 degrees F (200 degrees C). This high heat is key to roasting the vegetables until they’re tender with just a touch of caramelization.
Step 2: In an extra-large baking dish (or divide between two if needed), arrange the thinly sliced potatoes, zucchini, and red onions evenly. The thin slicing helps everything cook at the same pace and allows the flavors to meld beautifully.
Step 3: Pour the puréed tomatoes over the vegetables, then drizzle with the olive oil and scatter the fresh parsley if you’re using it. Season liberally with sea salt and freshly ground black pepper. Toss gently to ensure every piece is coated in the lush tomato-oil mixture.
Step 4: Place the dish in the oven and bake for 1 hour. After this time, give it a gentle stir to redistribute the vegetables and juices, being careful not to break them up. This helps everything cook evenly and prevents burning.
Step 5: Return the dish to the oven and bake for an additional 30 minutes, or until the vegetables are tender and the moisture has mostly evaporated. If the mixture seems too dry after the first hour, add up to ¼ cup water, but be cautious — Briam should finish with a mostly roasted texture, not watery.
Step 6: Once done, allow the Briam to cool slightly before serving. It’s wonderful warm or at room temperature, and the flavors are even better as they settle.
Servings and Timing
This Briam (Greek Baked Zucchini and Potatoes) Recipe makes enough to comfortably serve 4 people. You’ll need about 30 minutes to prepare all the ingredients—mostly slicing the vegetables carefully—and then the baking takes 1 hour and 30 minutes, for a total time commitment of 2 hours. I find that this slow roasting time really unlocks the depth and sweetness in the vegetables. There’s no additional resting time besides a few minutes to let it cool before plating, but if you have time, serving it at room temperature lets the flavors develop beautifully.
How to Serve This Briam (Greek Baked Zucchini and Potatoes) Recipe
I love serving Briam as a centerpiece on my table because it’s both wholesome and visually inviting. One of my favorite ways is alongside a generous wedge of feta cheese, which adds a creamy, salty contrast that complements the soft vegetables beautifully. Drizzle a little extra olive oil on top and sprinkle fresh herbs like oregano or parsley for a fresh pop of color and flavor. For an extra touch, a sprinkle of freshly chopped dill or a squeeze of lemon brightens it right up.
This dish pairs fabulously with crusty rustic bread to soak up all those glorious juices. For a heartier meal, I often serve Briam alongside grilled meats or fish. When entertaining, it’s a fantastic option as part of a mezze style spread, accompanied by olives, tzatziki, and pita bread. As for drinks, I find that a crisp white wine like Assyrtiko or even a refreshing rosé balances the richness wonderfully. Non-alcoholic options like sparkling water with lemon or a light herbal iced tea work wonderfully too.
One of the beautiful things about Briam is its flexibility in serving temperature. I often serve it warm straight from the oven on casual weeknights, but it’s equally delicious at room temperature for laid-back lunches or picnics. Slice it into hearty portions — about one-quarter of the dish per person — and plate it with a little extra drizzle of olive oil and fresh herbs to create a simple yet stunning presentation.
Variations
Over the years, I’ve played around with this Briam recipe quite a bit, and it’s amazing how little changes can customize the dish to your liking. For example, you can swap out red onions for leeks or shallots for a milder or sweeter flavor. Sometimes, I add slices of bell pepper or even eggplant for more vegetable variety and color. Mushrooms can be a great addition if you want an earthier touch too.
If you’re following a vegan or gluten-free diet, Briam naturally fits right in, as it’s purely vegetable-based and free of gluten. To add a bit of protein while keeping it vegan, I sometimes toss in cooked chickpeas or serve it with a side of fluffy quinoa. For a richer take, crumble some feta or even add dollops of Greek yogurt or labneh on top at serving time. Using different herbs like thyme, rosemary, or oregano can tweak the flavor profile towards more savory or aromatic notes depending on your mood.
For those wanting a slightly quicker dish, you can roast the vegetables at a higher temperature for a shorter time, but I personally think the slow roast brings out the best flavors and textures. Alternatively, if you’re feeling adventurous, grilling the sliced vegetables before baking adds a lovely smoky undertone. No matter how you adapt it, the heart of this Briam recipe remains the same — simple ingredients transformed by thoughtful cooking into a satisfying Mediterranean classic.
Storage and Reheating
Storing Leftovers
I always recommend storing leftover Briam in an airtight container once it has fully cooled. It keeps beautifully in the fridge for up to 4 days. The flavors continue to develop overnight, making it an excellent make-ahead dish. Glass or BPA-free plastic containers with a tight seal work best to maintain freshness and prevent odors from other foods mixing in.
Freezing
If you’d like to freeze Briam, it’s definitely possible, though I prefer to freeze it without any fresh herbs or dairy additions to maintain the best texture after thawing. Portion the cooled Briam into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating gently to avoid overcooking the vegetables.
Reheating
To reheat, I find the best method is in a covered baking dish in a 350 degrees F oven until warmed through, usually about 15-20 minutes. This helps maintain the roasted texture without turning it mushy. You can also reheat it gently in a skillet on the stovetop with a splash of water or olive oil to refresh it. Microwaving is convenient but can sometimes make the vegetables watery, so I only use that if I’m in a hurry.
FAQs
Can I make Briam without tomatoes?
Tomatoes are a foundational ingredient that adds moisture, acidity, and flavor, but if you don’t have any on hand, you could try substituting with a mix of tomato paste diluted in water or a light vegetable broth, though the taste will differ. The dish won’t be quite as traditional, but still tasty!
Is Briam suitable for vegans?
Absolutely! Briam is naturally vegan as it relies on vegetables, olive oil, and herbs. Just be sure not to serve it with feta or other cheese if you want to keep it strictly plant-based.
How thinly should I slice the vegetables?
I recommend slicing the potatoes, zucchini, and onions as thinly as possible—about ⅛ inch thick. This ensures they cook evenly and absorb the tomato and olive oil flavors deeply, yielding that signature tender yet rustic texture.
Can I prepare Briam in advance?
Definitely! Briam benefits from sitting for a few hours after cooking to let the flavors meld and deepen. You can prepare it completely, refrigerate it overnight, and serve at room temperature or gently reheat. It’s a fantastic make-ahead dish for entertaining.
What’s the best way to serve Briam for a crowd?
For a larger group, bake the vegetables in multiple pans or larger roasting dishes to ensure even cooking. Serve it buffet style with bowls of crumbled feta, olives, and fresh herbs alongside crusty bread. This encourages guests to customize their plates and enjoy the vibrant flavors as part of a shared Mediterranean feast.
Conclusion
Trying this Briam (Greek Baked Zucchini and Potatoes) Recipe has always been one of the most rewarding culinary experiences for me. It’s a testament to the beauty of simple ingredients and patient cooking, resulting in a dish that’s comforting, vibrant, and deeply satisfying. I hope you’ll give it a try soon and find, like me, that it quickly becomes your go-to for a flavorful, hearty, and heartwarming meal.
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Briam (Greek Baked Zucchini and Potatoes) Recipe
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Total Time: 2 hrs
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Briam is a traditional Greek baked vegetable dish featuring thinly sliced potatoes, zucchini, red onions, and ripe tomatoes, all generously coated in olive oil and baked to perfection. This simple yet flavorful recipe showcases the essence of Greek cuisine by transforming humble ingredients into a delicious and hearty meal, perfect to serve as a main course alongside feta cheese.
Ingredients
Vegetables
- 2 pounds potatoes, peeled and thinly sliced
- 4 medium zucchini, thinly sliced
- 4 small red onions, thinly sliced
- 6 ripe tomatoes, puréed
Additional Ingredients
- ½ cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley (optional)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare ingredients: Gather all ingredients. Peel and thinly slice the potatoes, zucchini, and red onions. Purée the ripe tomatoes by cutting them in half and grating them on a large box grater, separating the pulp from the skin.
- Preheat oven: Set your oven to 400 degrees F (200 degrees C) to ensure it is hot and ready for baking the vegetables evenly.
- Combine vegetables and season: In an extra-large baking dish (9x13-inch or larger), spread the sliced potatoes, zucchini, and red onions evenly. Pour the puréed tomatoes over the vegetables, drizzle with the extra-virgin olive oil, and sprinkle with the chopped parsley if using. Season generously with sea salt and freshly ground black pepper. Toss gently to coat all vegetables thoroughly.
- Bake initially: Place the baking dish in the preheated oven and bake for 1 hour without disturbing to allow the vegetables to cook and begin softening.
- Stir and continue baking: After the first hour, gently stir the vegetable mixture to redistribute it, then continue baking for another 30 minutes. This step helps promote even cooking and allows moisture to evaporate so the edges get crusty and slightly charred for maximum flavor.
- Adjust moisture if needed: If after the first hour the vegetables appear too dry, add up to ¼ cup of water cautiously, being careful not to excess as the goal is to have no remaining water at the end of baking.
- Serve: Allow the briam to cool slightly before serving, or enjoy it at room temperature. It can be served as a main course with a hearty chunk of feta cheese on the side for a traditional Greek experience.
Notes
- Use ripe, juicy tomatoes for purée to enhance the sauce’s flavor.
- Don’t be shy with the salt and pepper; seasoning is key to a flavorful briam.
- The long baking time is important to develop deep flavors and achieve the desired crusty texture on the vegetables.
- If you want, add fresh parsley for a bit of herbal brightness.
- Serve with feta cheese to complement the roasted vegetables and add richness.
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