For a richer flavor, add a clove or two of minced garlic to the tomato puree before pouring it over the vegetables. Feel free to experiment with other vegetables, such as bell peppers or eggplant. The baking time may vary depending on your oven and the thickness of your vegetable slices. Check for tenderness with a fork. Briam is delicious served with a chunk of feta cheese, crusty bread, or a dollop of Greek yogurt.
Briam (Greek Baked Zucchini and Potatoes)
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING4 People
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VIEWS1.2K
A celebration of simple, fresh ingredients transformed into a symphony of flavors through the magic of slow roasting. This Briam recipe offers a taste of the Greek countryside, where humble vegetables become a dish of unparalleled deliciousness. Enjoy it warm with a side of feta, or let it mellow at room temperature – either way, it's a Mediterranean delight.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Fiber13 g
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Protein11 g
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Saturated Fat4 g
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Sodium141 mg
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Sugar16 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02 Step
Recipe View Arrange the sliced potatoes, zucchini, and red onions in a large (9x13-inch) baking dish or two smaller dishes. Ensure the vegetables are spread in an even layer for consistent cooking. (5 minutes)
03 Step
Recipe View Pour the pureed tomatoes over the vegetables, then drizzle generously with olive oil. Sprinkle with chopped parsley, sea salt, and freshly ground black pepper. Toss gently to coat the vegetables evenly in the tomato-olive oil mixture. (5 minutes)
04 Step
Recipe View Bake in the preheated oven for 1 hour. Gently stir the vegetables to prevent sticking and ensure even cooking. Continue baking until the vegetables are tender, slightly caramelized, and most of the moisture has evaporated, approximately 30 minutes more. (1 hour 30 minutes)
05 Step
Recipe View Remove from the oven and let the briam cool slightly before serving. Garnish with additional fresh parsley and a drizzle of extra virgin olive oil. Serve warm or at room temperature. (10 minutes)
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Please Rate
Kaylah Beahan
Jan 29, 2025Easy to follow and the result was delicious. A great way to use up summer vegetables.
Connor Olson
Apr 25, 2024I used yellow squash instead of zucchini and it worked perfectly. Very versatile recipe!
Llewellyn Terry
Jan 29, 2024Next time, I'll try adding some feta as suggested. Sounds amazing!
Rhiannon Morissette
Aug 11, 2022Simple ingredients, amazing taste! This will be a regular in my kitchen.
Marquise Reilly
Jun 9, 2022This recipe is fantastic! The vegetables are so flavorful and tender. My family loved it!
Don Okon
May 28, 2022The baking time was spot on. Perfect for a weeknight meal!
Abraham Mayer
Feb 9, 2022I added a little oregano and it was a game changer! Definitely recommend trying that.
Kelley Ledner
Feb 5, 2022I've made this twice already! My vegetarian friends were so impressed.