Briam (Greek Baked Zucchini and Potatoes)
Description:
Briam is a classic Greek vegetarian dish, sometimes called the Greek version of ratatouille. It’s a simple, rustic baked medley of zucchini, potatoes, tomatoes, onions, bell peppers, and fresh herbs, all drizzled with olive oil and roasted until tender and caramelized. This dish is perfect as a main course for a light meal or as a side alongside grilled meats or seafood. The vegetables become sweet and aromatic as they bake, soaking up the olive oil and herbs.
Prep and Cook Time:
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes
Servings: 4–6
Ingredients:
2 medium zucchinis, sliced into ½-inch thick rounds
3 medium potatoes, peeled and cut into ½-inch thick slices
1 large onion, thinly sliced
2 bell peppers (any color), sliced into strips
3 ripe tomatoes, diced (or 1 can diced tomatoes)
4 cloves garlic, minced
½ cup extra virgin olive oil
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
1 teaspoon dried thyme (optional)
Salt and black pepper, to taste
Fresh parsley or dill, chopped for garnish
Optional: ½ teaspoon sugar to balance tomato acidity
Instructions:
Preheat oven:
Set your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
Prepare the vegetables:
Wash and slice the zucchini, potatoes, and bell peppers. Thinly slice the onion and dice the tomatoes.
Layer the ingredients:
In the baking dish, combine all vegetables. You can either layer them neatly or toss gently for a rustic mix. Sprinkle the minced garlic over the top.
Season:
Drizzle the olive oil over the vegetables. Sprinkle oregano, thyme (if using), salt, and pepper evenly. Toss lightly to coat.
Bake:
Cover the dish with foil and bake in the oven for 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through if you want even roasting.
Finish and serve:
Taste and adjust salt and pepper. Garnish with chopped fresh parsley or dill. Serve warm or at room temperature with crusty bread or feta cheese on the side.
Tips & Tricks / Q&A
Q1: Can I make Briam ahead of time?
Yes! Briam tastes even better the next day as the flavors continue to meld. Store it in the fridge and reheat gently in the oven.
Q2: Can I add other vegetables?
Absolutely! Eggplant, carrots, or even small potatoes work beautifully. Just ensure they are cut to similar thickness for even cooking.
Q3: Can I make it vegan?
Yes, this recipe is naturally vegan. Just serve with vegan bread or a dairy-free yogurt if desired.
Q4: Should I peel the zucchini?
Peeling is optional. Young zucchini can be left unpeeled for extra texture and nutrients.
Q5: Can I cook it faster?
You can pre-cook the potatoes in boiling water for 5–7 minutes to speed up baking, but the slow roasting really brings out the flavors.