Greek Briam (Healthy Roasted Vegetable Bake)
December 15, 2025
A traditional Greek vegetable bake made with potatoes, zucchini and tomato
Serves:Serves 3–4
Time:Cook time: 1 hour 20 minutes
A favourite of mine when in Greece, briam is a simple yet satisfying dish of vegetables slowly baked in the oven with tomatoes, olive oil and herbs. My version is slightly lighter in oil, but feel free to add more for a richer flavour. Traditionally served as a main, it makes a great option if you’re looking for a healthy vegetarian dinner. Great with crusty bread for soaking up the sauce and a simple green salad.
Ingredients
Vegetables
- 2 medium potatoes, thinly sliced (3–4 mm/about ⅛ inch thick)
- 2 medium zucchini, sliced
- 1 large aubergine, sliced
- 3 medium tomatoes, sliced
- 1 large red onion, sliced
Tomato sauce
- 1 x 400 g (14.5 oz) tinned tomatoes, preferably plum as sweeter in flavour and less acidic
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp cinnamon
- 1 tsp honey
- 1–1¼ tsp salt
- Black pepper
- 70 ml water (just under ¼ cup)
To Finish
- Fresh dill or parsley, chopped (optional)
- Crumbled feta
Instructions
1. Preheat the oven
- Heat the oven to 190–200°C (375–400°F).
2. Prepare the tomato sauce
- Heat 1 tbsp of the olive oil in a small saucepan over medium-low heat.
- Add the tomato paste and cook for 30–60 seconds, until slightly darker and fragrant.
- Add the tinned plum tomatoes, cinnamon and oregano. Crush the toamtoes into smaller pieces.
- Simmer gently for 4–5 minutes, stirring occasionally, just to mellow the tomatoes.
- Remove from the heat and stir in the remaining olive oil, honey, salt, black pepper and water.
- Set aside.
3. Season the vegetables
- Add potatoes, zucchini, and aubergine to a large bowl, season with ½ tsp salt and a pinch of black pepper, and toss briefly to coat.
4. Assemble
- Using a 28 cm round ovenproof dish (or a similar-sized oval dish), spread the tomato sauce evenly over the base.
- Arrange the vegetables in neat, overlapping layers, following the curve of the dish, and finish by scattering the onion pieces over the top
5. Bake covered
- Cover tightly with foil and bake for 45 minutes, until the vegetables have softened.
6. Bake uncovered
- Remove the foil, gently stir once, then return to the oven and bake for a further 40–50 minutes, until the sauce has thickened and the vegetables are slightly caramelised at the edges.
7. Note on cooking time
- This recipe works best with very thinly sliced potatoes (about 3–4 mm / ⅛ inch thick). My slices were a little thicker than intended, so the briam needed an additional 20–25 minutes in the oven until the potatoes were fully tender.
8. Finish and serve
- Add chooped dill or parsley (optional) and finish with a squeeze of lemon and extra olive oil.
- Serve warm or at room temperature, with optional crumbled feta on top.
Serving Suggestions
- •Traditionally served with crusty bread, feta and olives.
- •I served mine with oven-baked salmon and a simple arugula salad with a Dijon and lemon vinaigrette. While not traditional, the salad worked really well.
Storage & Meal Prep
- •Allow the briam to cool completely before storing.
- •Fridge: Store in an airtight container in the refrigerator for up to 4 days. Briam often tastes even better the next day as the flavours continue to develop.
- •Reheat: Reheat gently in the oven at 180°C / 350°F until warmed through, covering loosely to prevent drying. It can also be reheated in the microwave, adding a small splash of water if needed.
Variations & Substitutions
- •Vegetables: Add or swap in carrots, sweet potato, or butternut squash.
- •Tomatoes: Fresh grated tomatoes are traditional, but tinned plum tomatoes work very well when fresh tomatoes aren’t in season.
- •Protein: Serve with feta, baked fish, or chickpeas for a more filling meal.
Enjoy!
A favourite of mine when in Greece, briam is a simple yet satisfying dish of vegetables slowly baked in the oven with tomatoes, olive oil and herbs. My version is slightly lighter in oil, but feel free to add more for a richer flavour. Traditionally served as a main, it makes a great option if you’re looking for a healthy vegetarian dinner. Great with crusty bread for soaking up the sauce and a simple green salad.
Ingredients
Vegetables
- 2 medium potatoes, thinly sliced (3–4 mm/about ⅛ inch thick)
- 2 medium zucchini, sliced
- 1 large aubergine, sliced
- 3 medium tomatoes, sliced
- 1 large red onion, sliced
Tomato sauce
- 1 x 400 g (14.5 oz) tinned tomatoes, preferably plum as sweeter in flavour and less acidic
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp cinnamon
- 1 tsp honey
- 1–1¼ tsp salt
- Black pepper
- 70 ml water (just under ¼ cup)
To Finish
- Fresh dill or parsley, chopped (optional)
- Crumbled feta
Instructions
1. Preheat the oven
- Heat the oven to 190–200°C (375–400°F).
2. Prepare the tomato sauce
- Heat 1 tbsp of the olive oil in a small saucepan over medium-low heat.
- Add the tomato paste and cook for 30–60 seconds, until slightly darker and fragrant.
- Add the tinned plum tomatoes, cinnamon and oregano. Crush the toamtoes into smaller pieces.
- Simmer gently for 4–5 minutes, stirring occasionally, just to mellow the tomatoes.
- Remove from the heat and stir in the remaining olive oil, honey, salt, black pepper and water.
- Set aside.
3. Season the vegetables
- Add potatoes, zucchini, and aubergine to a large bowl, season with ½ tsp salt and a pinch of black pepper, and toss briefly to coat.
4. Assemble
- Using a 28 cm round ovenproof dish (or a similar-sized oval dish), spread the tomato sauce evenly over the base.
- Arrange the vegetables in neat, overlapping layers, following the curve of the dish, and finish by scattering the onion pieces over the top
5. Bake covered
- Cover tightly with foil and bake for 45 minutes, until the vegetables have softened.
6. Bake uncovered
- Remove the foil, gently stir once, then return to the oven and bake for a further 40–50 minutes, until the sauce has thickened and the vegetables are slightly caramelised at the edges.
7. Note on cooking time
- This recipe works best with very thinly sliced potatoes (about 3–4 mm / ⅛ inch thick). My slices were a little thicker than intended, so the briam needed an additional 20–25 minutes in the oven until the potatoes were fully tender.
8. Finish and serve
- Add chooped dill or parsley (optional) and finish with a squeeze of lemon and extra olive oil.
- Serve warm or at room temperature, with optional crumbled feta on top.
Serving Suggestions
- •Traditionally served with crusty bread, feta and olives.
- •I served mine with oven-baked salmon and a simple arugula salad with a Dijon and lemon vinaigrette. While not traditional, the salad worked really well.
Storage & Meal Prep
- •Allow the briam to cool completely before storing.
- •Fridge: Store in an airtight container in the refrigerator for up to 4 days. Briam often tastes even better the next day as the flavours continue to develop.
- •Reheat: Reheat gently in the oven at 180°C / 350°F until warmed through, covering loosely to prevent drying. It can also be reheated in the microwave, adding a small splash of water if needed.
Variations & Substitutions
- •Vegetables: Add or swap in carrots, sweet potato, or butternut squash.
- •Tomatoes: Fresh grated tomatoes are traditional, but tinned plum tomatoes work very well when fresh tomatoes aren’t in season.
- •Protein: Serve with feta, baked fish, or chickpeas for a more filling meal.
Enjoy!
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