🍆 Briam (Greek roasted vegetables)

Name: Briam (Greek roasted vegetables)
Total time: 90 min
Yield: 4
Cuisine: Greece
Ingredients: 500 g potatoes, thinly sliced; 2 courgettes, sliced; 1 aubergine, sliced; 2 red onions, sliced; 4 ripe tomatoes, grated, plus 2 sliced; 3 garlic cloves, chopped; 4 tbsp olive oil; 1 tsp dried oregano, chopped parsley, salt and pepper

Origin: Greece

240kcal

per serving · 300 g

80kcal

per 100 g

4 gProtein1.5 g / 100 g

14 gFat4.5 g / 100 g

24 gCarbs8 g / 100 g

Briam is a Greek oven dish of sliced potatoes, courgettes, aubergine, tomato and onion, roasted slowly in olive oil with garlic and herbs until soft, sweet and slightly caramelised at the edges. It belongs to the Greek family of ladera, vegetable dishes cooked in olive oil. It is eaten warm or at room temperature as a main course with bread or as a side.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

potatozucchinieggplanttomatoonionolive oil

Recipe

4 servings90 min

Ingredients

500 g potatoes, thinly sliced
2 courgettes, sliced
1 aubergine, sliced
2 red onions, sliced
4 ripe tomatoes, grated, plus 2 sliced
3 garlic cloves, chopped
4 tbsp olive oil
1 tsp dried oregano, chopped parsley, salt and pepper

Method

Heat the oven to 190 °C.
Toss the potatoes, courgettes, aubergine and onions with the garlic, oregano, salt, pepper and 3 tbsp of the olive oil.
Spread in a large baking dish, pour over the grated tomato and lay the tomato slices on top.
Drizzle with the remaining oil, add 100 ml water, cover with foil and bake for 45 minutes.
Uncover and bake for another 30 minutes until the vegetables are soft and browned at the edges. Sprinkle with parsley.

How to make it lighter

Olive oil is the main calorie source — 2–3 tbsp for the whole dish instead of the generous traditional pour still works (1 tbsp ≈ 120 kcal).
Use more courgette and aubergine and fewer potatoes for a lighter tray.
Add cooked chickpeas or beans to turn it into a more filling main.

History

Briam is a summer dish of Greek home cooking, made when vegetables are at their cheapest and best. Similar oven-baked vegetable dishes are made in Turkey and the Balkans. Today it is a standard in Greek tavernas and a favourite meal during meatless fasting periods.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →