Classic Briam: Greek Roasted Vegetables (Tourlou)

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Classic Briam: Greek Roasted Vegetables (Tourlou)

Authentic Greek briam — summer vegetables baked raw in olive oil until tender and deeply flavorful. Better the second day. Vegan, gluten-free, one pan.

Servings servings

Prep Time 20

Cook Time 1 30

Total Time 1 50

Ingredients

The vegetables

3 medium potatoes about 600g / 1.3 lbs, peeled, sliced 5mm thick
2 medium onions halved and sliced into half-rings
2 medium zucchini about 400g / 14 oz, sliced 5mm thick
1 medium eggplant about 350g / 12 oz, cut into 2-3cm cubes
2 medium bell peppers any color, seeded and sliced into strips
4 ripe medium tomatoes about 500g / 1.1 lbs, roughly chopped (or 1 can 400g crushed tomatoes)
4 garlic cloves thinly sliced

Seasoning and liquid

120 ml extra-virgin olive oil ½ cup
120 ml water ½ cup
1½ teaspoons fine sea salt divided
½ teaspoon freshly ground black pepper divided
1½ teaspoons dried oregano divided
Fresh parsley or basil to serve, optional

Instructions

Preheat oven to 200°C (180°C fan / 400°F).
Peel and slice potatoes 5mm thick. Slice onions, zucchini, and garlic. Cut eggplant into 2–3cm cubes. Seed and strip peppers. Roughly chop tomatoes.
Layer potatoes across the bottom of a large baking dish (at least 30 x 25cm). Scatter onions and garlic over the top. Season with one-third of the salt, pepper, and oregano. Drizzle with 2 tablespoons of olive oil.
Layer eggplant and zucchini over the onions. Season with another third of salt, pepper, and oregano. Drizzle with 2 more tablespoons of olive oil.
Scatter tomatoes and peppers over the top. Add the remaining seasonings and the remaining olive oil.
Pour the water down the sides of the dish (not over the vegetables).
Cover tightly with foil. Bake for 30 minutes.
Remove foil. Bake uncovered for a further 45–60 minutes, until liquid has reduced, the top is slightly caramelized, and a knife slides easily through the potatoes.
Rest 10–15 minutes before serving. Serve warm or at room temperature with crusty bread.

Notes

Do NOT pre-sauté the vegetables — everything goes in raw. This is how the dish is supposed to be made. Briam improves overnight; make a day ahead if possible. Stores refrigerated up to 4 days.

Author: Nikolaos Saragias

Calories: 285kcal

Nutrition