Briam – Baked Vegetables in Olive Oil (Ikaria, Greece)
Description
Briam is a traditional Greek dish of mixed vegetables slow-baked in rich extra-virgin olive oil, infused with fresh herbs and sometimes a hint of tomato. Originating from the island of Ikaria, it’s a celebration of seasonal vegetables, Mediterranean flavors, and healthy living. The vegetables roast to tender perfection, absorbing the olive oil and herbs, creating a naturally sweet and savory dish. Briam can be served as a main vegetarian dish, a side, or even cold as part of a meze platter.
Preparation and Cooking Time
Preparation: 20 minutes
Marination (optional): 15–30 minutes
Cooking/Baking: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Ingredients (Serves 4–6)
Vegetables:
2 medium zucchinis, sliced into rounds or half-moons
2 medium eggplants, sliced into rounds
4 medium potatoes, thinly sliced
2 large tomatoes, chopped (or 1 can of diced tomatoes, 400 g)
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium onion, thinly sliced
3–4 garlic cloves, minced
Herbs & Seasoning:
1 tsp dried oregano (preferably Greek oregano)
1 tsp dried thyme or 1 tbsp fresh thyme
1–2 bay leaves
Fresh parsley or dill for garnish (optional)
Salt and freshly ground black pepper, to taste
Olive Oil & Liquids:
½ cup (120 ml) extra-virgin olive oil
¼ cup (60 ml) water (or vegetable broth for more flavor)
Optional: 1 tsp red wine vinegar or lemon juice for slight tang
Instructions
Preheat the Oven:
Preheat your oven to 180°C (356°F).
Prepare the Vegetables:
Wash and cut all vegetables into uniform slices to ensure even baking. Thinner slices cook faster and absorb flavors better.
Layer the Vegetables:
In a large, ovenproof dish, arrange the vegetables in alternating layers or mix them together for a rustic style. For example: a layer of potatoes, a layer of zucchini, a layer of eggplant, then tomatoes and peppers. Sprinkle minced garlic between layers.
Season and Oil:
Drizzle the olive oil evenly over the vegetables. Add water or broth. Sprinkle with oregano, thyme, salt, and pepper. Tuck in bay leaves.
Marinate (Optional):
Let the vegetables sit for 15–30 minutes to absorb the olive oil and herbs. This step is optional but enhances flavor.
Cover and Bake:
Cover the dish with aluminum foil and bake for 45 minutes. Check occasionally; add a little more water if it seems dry.
Uncover and Finish Baking:
Remove the foil and bake for an additional 20–30 minutes until vegetables are tender and lightly caramelized on top.
Rest and Serve:
Let Briam cool slightly before serving. Garnish with fresh parsley or dill. Briam tastes great warm, at room temperature, or even cold the next day.
Frequently Asked Questions (FAQs)
Q1: Can I make Briam vegan?
Yes! Briam is naturally vegan and gluten-free. Just ensure no cheese is added if you want it strictly vegan.
Q2: Can I prepare it ahead of time?
Absolutely. Briam can be made a day ahead. Flavors often improve after sitting overnight in the fridge.
Q3: Can I use other vegetables?
Yes, seasonal vegetables like carrots, green beans, or mushrooms can be added. Avoid watery vegetables like cucumbers.
Q4: Can I use tomato paste instead of fresh tomatoes?
Yes, 2 tbsp of tomato paste diluted in ½ cup of water works well if fresh tomatoes aren’t available.
Q5: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold as a salad.
Nutritional Information (per serving, approx.)
Calories: 180 kcal
Protein: 3 g
Carbohydrates: 22 g
Fiber: 5 g
Fat: 10 g (mostly from heart-healthy olive oil)
Sodium: 210 mg
Sugar: 6 g