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Briam (Greek Baked Zucchini and Potatoes) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 8 reviews
  • Author: Sue
  • 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

  1. 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.
  2. Preheat oven: Set your oven to 400 degrees F (200 degrees C) to ensure it is hot and ready for baking the vegetables evenly.
  3. 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.
  4. 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.
  5. 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.
  6. Adjust moisture if needed: If after the first hour the vegetables appear too dry, add up to 1/4 cup of water cautiously, being careful not to excess as the goal is to have no remaining water at the end of baking.
  7. 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.

Find it online: https://suerecipe.com/briam-greek-baked-zucchini-and-potatoes-recipe/