Authentic Greek Briam Recipe: Roasted Mediterranean Vegetables with Olive Oil

Briam (pronounced BREE-ahm) is a traditional Greek dish made by oven-roasting a medley of fresh vegetables, typically zucchini, eggplant, potatoes, tomatoes, and onions in generous amounts of extra virgin olive oil. Known for its simplicity and depth of flavor, Briam belongs to a class of Greek recipes called ladera, which are dishes prepared with olive oil as the primary fat, rather than butter or animal fat.

Briam has deep cultural roots in Greek home cooking, especially in rural and island communities where seasonal vegetables and olive oil are dietary staples. It exemplifies the Mediterranean lifestyle, emphasizing plant-based nutrition, seasonal produce, and olive oil as a foundation of flavor and health.

Briam is economical, wholesome, and satisfying, often served as a main dish during periods of religious fasting, or as a weekday comfort meal in Greek households. Its origins trace back to centuries-old peasant traditions where vegetables were slowly roasted to create a nourishing meal without the need for meat.

The term ladera (Λαδερά) in Greek cuisine refers to a broad category of dishes that are cooked with olive oil as the primary cooking medium, without dairy or animal-based ingredients. Briam is one of the most recognizable ladera recipes, alongside dishes like fasolakia (green beans in tomato and olive oil) and spanakorizo (spinach and rice).

These dishes are not only nutritionally dense but also designed to highlight the richness and health benefits of Greek extra virgin olive oil, which is high in monounsaturated fats and polyphenols.

Ingredients of Briam

Briam is a celebration of seasonal vegetables, enhanced with the richness of extra virgin olive oil (EVOO) and traditional Mediterranean herbs. Choosing fresh, quality ingredients is essential to achieving the dish's authentic flavor and health benefits.

Core Ingredients

• Zucchini (courgette): Thinly sliced, this softens and absorbs flavor beautifully when roasted. Use green or yellow varieties for visual contrast.
• Eggplant (aubergine): Adds a rich, slightly creamy texture. Be sure to salt and drain it to remove bitterness before cooking.
• Potatoes: Thinly sliced starchy potatoes (like Yukon Gold or red potatoes) add heartiness to the dish and soak up the olive oil and tomato juices.
• Tomatoes: Use fresh ripe tomatoes or canned crushed tomatoes to create a savory base. Some regional versions use grated tomatoes or a small amount of tomato paste.
• Onions: Sliced onions caramelize during roasting and bring natural sweetness to balance the acidity of tomatoes.
• Garlic: Whole or sliced cloves impart depth and aroma to the dish.

Fresh Herbs & Seasonings

• Parsley & Dill: Add a fresh, grassy brightness that complements the olive oil and vegetables.
• Oregano (Greek or Mediterranean): A classic addition that boosts the dish’s earthy flavor.
• Bay Leaf (optional): For a subtle aromatic layer during roasting.
• Salt & Black Pepper: For balance and seasoning.

The Olive Oil

Extra Virgin Olive Oil: This is a non-negotiable component in Briam. Use cold-pressed, high-quality EVOO for both roasting and finishing. It not only enhances flavor but also contributes to the health-promoting properties of the dish through polyphenols, oleic acid, and antioxidants.

How to Make Authentic Greek Briam (Step-by-Step Guide)

Briam is a classic Greek roasted vegetable dish that highlights the simplicity and richness of Mediterranean cuisine. This dish relies heavily on seasonal vegetables, herbs, and extra virgin olive oil (EVOO) to deliver depth of flavor. Below is a step-by-step guide to preparing Briam the traditional way.

Step 1: Prepare and Slice the Vegetables

Start by washing and slicing your vegetables thinly and uniformly to ensure even cooking. Traditional Briam includes zucchini, eggplant, potatoes, red onions, and tomatoes. Aim for ¼-inch thick slices. You may also include bell peppers or carrots for added sweetness and color.

Step 2: Salt and Drain the Eggplant (Optional)

If using eggplant, sprinkle the slices with salt and let them sit in a colander for 20–30 minutes to remove bitterness and excess moisture. Rinse and pat dry before adding them to the mix.

Step 3: Make the Tomato Sauce Base

In a bowl, combine grated or crushed fresh tomatoes (or canned if out of season), minced garlic, chopped parsley, dried oregano, salt, and pepper. Add a generous amount of cold-pressed extra virgin olive oil—this forms the heart of the flavor and supports the dish's ladera identity.

Step 4: Layer the Vegetables in a Baking Dish

In a large baking dish (preferably ceramic or glass), layer the sliced vegetables vertically or horizontally, alternating for a visually appealing presentation. Alternatively, toss all the vegetables in the tomato mixture and spread them evenly.

Step 5: Add the Tomato-Olive Oil Mixture

Pour the tomato and herb sauce evenly over the layered vegetables. Make sure all pieces are lightly coated. Drizzle an additional 2–4 tablespoons of EVOO on top for extra flavor and moisture.

Step 6: Bake Low and Slow

Cover the baking dish with foil and roast at 375°F (190°C) for 45 minutes. Then, remove the foil and continue baking uncovered for another 30–45 minutes until the vegetables are soft and slightly caramelized. The top should be golden, and the sauce reduced and thickened.

Step 7: Rest Before Serving

Let Briam rest for 15–20 minutes after baking. This allows the flavors to meld and the oil to settle. It can be served warm, at room temperature, or even cold the next day—flavor only deepens with time.

Serving Suggestions for Briam

Serve Warm or at Room Temperature

Briam is traditionally served warm but also tastes excellent at room temperature, making it a flexible option for both casual meals and formal gatherings. Serving it slightly cooled allows the olive oil and roasted vegetable flavors to settle and intensify.

Pair with Greek Accompaniments

For a classic Mediterranean experience, serve Briam alongside crumbled feta cheese, Kalamata olives, and slices of crusty village bread or sourdough. The creaminess of the feta balances the acidity of tomatoes and the sweetness of roasted vegetables, while the bread helps soak up the flavorful olive oil juices.

Main or Side Dish

Briam can be a hearty main course for vegans or vegetarians. For omnivores, it pairs beautifully with simple grilled proteins like lamb chops, roasted chicken, or fish such as sea bass or sardines.

With Legumes or Grains

Add a protein punch by serving Briam with lentils, white beans, or chickpeas. You can also accompany it with a side of rice pilaf, orzo, or even bulgur to make the meal more filling.

Garnish Options

Top with a handful of chopped fresh parsley or dill for brightness. A squeeze of fresh lemon before serving can enhance the dish's acidity and lift the overall flavor profile.

FAQs About Briam

1. What is the origin of Briam?

Briam is a traditional Greek dish rooted in the culinary culture of the Aegean and mainland regions. It belongs to the ladera category—meals made primarily with vegetables, herbs, and olive oil. Its Mediterranean roots emphasize simplicity, seasonality, and healthful ingredients like zucchini, eggplant, and tomatoes.

2. Can I make Briam without eggplant?

Yes. While eggplant is a common component, you can substitute or omit it based on preference or availability. Zucchini, potatoes, and bell peppers alone can still deliver an authentic flavor. Just be sure to maintain a balance of textures and moisture.

3. Is Briam eaten hot or cold?

Briam can be enjoyed hot, warm, or at room temperature. It’s often served freshly baked but also tastes delicious when cooled, as the flavors meld together beautifully after resting. It’s a common choice for next-day meals or picnics.

4. How much olive oil should I use in Briam?

Olive oil is a central ingredient in Briam, often used generously—around ½ to ¾ cup (120–180 ml) for a family-sized baking dish. Use high-quality extra virgin olive oil for best results, especially since the oil enhances both flavor and nutrient absorption.

5. Can I freeze Briam?

Yes, Briam freezes well. Let it cool completely, then store it in airtight containers. It can be frozen for up to 2–3 months. Reheat in the oven for best texture, as microwaving may soften the vegetables excessively.