Greek Briam (Rustic Roasted Vegetables)

5 from 1 vote

A traditional Greek baked vegetable dish, slow-roasted in plenty of olive oil until tender and full of flavor. Simple, hearty, and naturally vegan.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Side Dish

Cuisine: Greek

Diet: Gluten Free, Vegan, Vegetarian

Keyword: comfort food, oven

Servings:

Calories: 272kcal

Author: Veronique Eichler

1 lb yellow gold potatoes peeled and sliced ¼" thick
1 red onion sliced ¼" thick
1 small eggplant sliced ¼" thick
2 zucchini sliced ¼" thick
2 bell peppers 1 yellow, 1 green, sliced
3 to 4 large flavorful slicing tomatoes heirloom preferred, sliced ¼" thick. Or one 20 oz can whole or diced San Marzano tomatoes.
6 garlic cloves minced
2 tsp dried oregano plus a pinch for the top
2 tsp salt plus a pinch for the top
1 tsp black pepper plus a pinch for the top
¾ cup extra virgin olive oil
Fresh parsley chopped, for garnish

Preheat oven to 400°F. Drizzle 2 tablespoons of olive oil across the bottom of a 9x13" baking dish.
Spread a layer of tomato slices across the bottom of the dish, then layer the potatoes on top.
Sprinkle with half the minced garlic, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper.
Continue with the eggplant, bell peppers, and red onion.
Add the remaining garlic, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper.
Finish with the zucchini and a final layer of tomato slices on top.
Pour the remaining olive oil evenly over the entire dish. Finish with a pinch each of salt, pepper, and oregano.
Cover loosely with aluminum foil and bake for 30 minutes.
Remove the foil and bake for another 40 to 45 minutes, until the vegetables are very tender and the tomatoes on top are caramelized.
Remove from the oven and rest for 15 minutes before serving.
Scatter fresh chopped parsley over the top and serve.

Scaling down: This recipe can easily be halved for four servings. That said, leftovers are so good you may not want to.
Reheating: Warm gently in a low oven (325°F) or on the stovetop over low heat. Also great served at room temperature, which is very traditional.
Dietary: Naturally vegan and gluten-free.
Make ahead: Briam tastes even better the next day. Make up to 2 days ahead and refrigerate.