Briam – a Greek vegetable casserole

Briam is a delicious easy everyday dish that is supercharged with vegetable goodness. It is a great way to use wilting vegetables. As a result, our home recipe changes slightly everytime. We may add mushrooms, or green beans or whatever vegetable is lying around.

What is non-negotiable are onions, potatoes and carrots in our household. But it is up to you to decide. We mostly use fresh tomatoes but you can replace them with canned chopped tomatoes if you want.

We eat this because it’s Greek, packed with delicious veg and olive oil. But, on top of all that, briam is a quintessential Mediterranean diet dish It is vegan, gluten free, and contains next to nothing processed. Just like the best of Greek cooking, this is a dish that takes simple, every day, natural ingredients to a whole new level of deliciousness.

The name is thought to hail from Persia initially (biryan) and means roasted. Many refer to the dish as a Greek ratatouille. However you describe it, briam is one of the much talked-about ladera. So it tastes better the more you let it rest according to Greek lore. It is also delicious served at room temperature in the summer, or warm but not piping hot.

A bit of feta cheese and some Greek salad perfectly set off this dish. We always have it as a main course on weekdays but you can also bring this out as a side to some red meat or poultry.

Briam – a Greek vegetable casserole

5 from 8 votes
Course: MainCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

2

hours 
Total time

2

hours 

15

minutes

A Greek vegetable casserole. Packed with goodness and easy to put together, this is an ideal midweek dish.

Ingredients

  • 1 kilo tomatoes, sliced

  • 1 kilo potatoes, peeled and slice, not too thin

  • 3 carrots, peeled and sliced

  • 2 zucchini, sliced

  • 1 eggplant, cubed

  • 1/2 green bell pepper chopped

  • 1 onion, chopped

  • 2 garlic cloves, crushed

  • 2-3 tbs parsley leaves, chopped

  • salt, pepper, dried oregano

  • 1/3 cup olive oil

Directions

  • Preheat the oven at 180C – 350F
  • Line the baking tin with half the tomatoes. Sprinkle salt and pepper over them.
  • Mix the potatoes, carrots, zucchini, eggplant, in a large bowl. Add a generous teaspoon of salt, some pepper and mix well.
  • Add the mixed vegetables over the tomatoes in your tin.
  • Mix the onions, green pepper, garlic, and parsley in your bowl and sprinkle over your vegetables.
  • Cover everything with the remaining tomatoes.
  • Sprinkle a pinch of salt, pepper and some dried oregano over the mix.
  • Pour the olive oil over the vegetables.
  • Add half a cup of water to the tin.
  • Cover with foil and place in the oven.
  • Cook for 1,5 – 2 hours, until your vegetables soften.
  • Around 1 hour and 15 minutes in, remove the foil to crispen the top layer of your briam without it burning.
  • Serve warm with some feta cheese and salad!

Recipe Video

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