Introduction
Briam is the Greek version of a roasted vegetable medley, often described as a rustic Mediterranean ratatouille that celebrates the peak of the summer harvest. This dish consists of thinly sliced potatoes, zucchini, eggplant, and red onions tossed in a liberal amount of extra virgin olive oil and seasoned with garlic, dried oregano, and sea salt. The vegetables are layered in a large baking pan with juicy, grated tomatoes and slow roasted until they become incredibly tender and the edges start to caramelize and char. The key to an authentic Briam is the high ratio of olive oil, which creates a rich, silky sauce as it emulsifies with the vegetable juices in the bottom of the pan. It is almost always served with a large wedge of salty feta cheese and crusty bread to soak up the flavorful oil, making for a healthy and satisfying meal that tastes even better the next day at room temperature.
Ingredients
The Vegetables
3 large potatoes, peeled and sliced into rounds
3 medium zucchini, sliced into rounds
2 large eggplants, sliced into rounds or cubes
2 red onions, sliced into wedges
3 to 4 ripe tomatoes, sliced or grated
2 bell peppers (green or red), sliced
The Aromatics and Sauce
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1 tbsp tomato paste diluted in 1/2 cup water
1 tbsp dried oregano
1/2 cup fresh parsley, chopped
Salt and freshly ground black pepper
The Finishing Touches
A few sprigs of fresh thyme or rosemary
150g Feta cheese, crumbled (added after baking)
Crusty bread for serving
Preperation
Vegetables: Slice the zucchini, eggplant, and potatoes into uniform rounds or wedges to ensure they cook at the same rate.
Aromatics: Thinly slice the red onions and mince the garlic cloves to distribute their flavor throughout the dish.
Tomatoes: Grate fresh, ripe tomatoes or prepare canned crushed tomatoes to create the base for the sauce.
Herbs: Finely chop a generous amount of fresh parsley and mint to add a bright, earthy finish.
Liquids: Measure out the extra virgin olive oil and a small amount of water to help the vegetables braise in the oven.
Step by Step
The Vegetables: Slice zucchinis, eggplants, potatoes, and red onions into rounds or thick wedges of similar size. This ensures that all the vegetables cook evenly and finish at the same time.
The Aromatics: Finely mince several cloves of garlic and chop a generous amount of fresh parsley. These will provide the base flavors that infuse into the vegetables as they roast.
The Sauce: Grate ripe tomatoes or use high quality canned crushed tomatoes. Combine the tomato pulp in a bowl with a significant amount of extra virgin olive oil, salt, black pepper, and dried oregano.
The Assembly: Place all the sliced vegetables in a large, deep roasting pan. Pour the tomato and oil mixture over them and toss thoroughly with your hands to ensure every slice is well coated.
Baking: Arrange the vegetables so they are spread out in the pan. Cover tightly with foil and bake at 200°C for about 45 minutes to soften the denser vegetables like potatoes.
The Browning: Remove the foil and continue roasting for another 30 to 45 minutes. The goal is for the excess liquid to evaporate, leaving a concentrated oil based sauce while the edges of the vegetables become charred and caramelized.
Finishing: Let the dish rest for at least 20 minutes before serving. Briam is often better at room temperature, allowing the flavors to settle, and is traditionally served with a large side of feta cheese and crusty bread.
Origin:
Pan-Hellenic
Diet
Vegan, Gluten-Free
Equipment Needed:
Large round or rectangular baking dish, Mandoline or sharp knife.
Cultural History
Briam is the Mediterranean garden in a single pan, representing the Greek version of a summer vegetable medley that celebrates the peak of the harvest. This dish is defined by the layering of sliced zucchini, eggplant, potatoes, and bell peppers, all roasted together in a generous amount of extra virgin olive oil and grated fresh tomatoes. Unlike its French cousin ratatouille, Briam is traditionally baked in the oven until the vegetables are caramelized on the edges and have reached a jammy, melting consistency while the oil creates a rich, concentrated sauce. Often seasoned with fresh parsley and garlic, it serves as the ultimate Lenten or vegetarian staple, showcasing the simplicity of Greek rural cooking where the quality of the produce is the primary ingredient.
Yiayias Secret
The secret to a sublime Briam is the uniform slicing of the vegetables and the restraint with water. Slice your potatoes, zucchini, eggplant, and red onions into consistent rounds so they cook at the same rate, and arrange them vertically or in tight overlapping rows to ensure even heat distribution.
Instead of adding a lot of water, which boils the vegetables, rely on the natural juices of ripe, grated tomatoes and a very generous pour of high quality extra virgin olive oil. This creates a confit effect, where the vegetables slow-roast in the oil until they are buttery and tender. Halfway through baking, toss in plenty of fresh flat leaf parsley and chopped garlic. The most important step is the finish: leave the pan in the oven until the edges of the potatoes are charred and caramelized and the sauce has reduced to a thick, flavorful oil. Allow it to sit for at least thirty minutes before serving to let the flavors deepen and the textures set.
Substitution Notes
The Vegetables: This dish is highly seasonal. While zucchini, eggplant, and potatoes are the classic trio, you can substitute or add bell peppers, green beans, or carrots. The key is to slice everything to a similar thickness so they cook at the same rate.
The Tomatoes: Fresh, ripe tomatoes grated or pulsed in a blender provide the best sauce. If they are out of season, canned crushed tomatoes or canned plum tomatoes broken by hand are a reliable alternative. Adding a teaspoon of tomato paste can help deepen the color and flavor if the tomatoes lack richness.
The Herbs: Fresh parsley and dried oregano are the traditional aromatics. For a more fragrant variation, you can add fresh dill or mint. If you only have dried herbs, use them sparingly as they can become bitter during the long roasting process.
The Oil: Extra virgin olive oil is used liberally in this dish to "fry" the vegetables as they roast. You can reduce the amount for a lighter version, but you will lose the silky texture. Do not substitute with butter, as the high roasting temperature and long cook time require the stability of oil.
The Fat: Many regions add Feta cheese on top during the last ten minutes of baking. If you are avoiding dairy, you can skip this or use kalamata olives to provide a similar salty, briny punch to the finished dish.
The Liquid: If the vegetables are not releasing enough moisture, add a splash of vegetable broth or white wine to the pan. Avoid adding too much water, as the goal is for the vegetables to bake in the oil and tomato juices rather than boil.
Wine Pairings
Briam is a vegetable-centric dish where sliced zucchini, eggplant, peppers, and potatoes are roasted together in a rich tomato sauce and plenty of olive oil until tender and caramelized.
White Wine (The Traditional Choice): A medium-bodied white with high acidity and herbal notes is the ideal companion for the slow-roasted vegetables. A Greek Vidiano offers a creamy texture and stone fruit notes that match the richness of the olive oil, while a Sauvignon Blanc provides a grassy freshness that highlights the fresh herbs in the dish.
Red Wine: A medium-bodied red with soft tannins and bright acidity works beautifully with the concentrated tomato flavors. An Agiorgitiko from Nemea provides smooth red fruit and a hint of spice, while a Chianti or a Barbera offers the necessary acidity to balance the roasted vegetables.
The Contrast: A chilled Xinomavro Rosé provides a structural backbone of acidity and tomato-leaf notes that cut through the oiliness of the roasted vegetables, acting as a refreshing palate cleanser between bites.
Storage Instructions
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Like many vegetable stews, the flavors often improve after a day or two as the herbs and olive oil meld together.
Freezing (Cooked): You can freeze cooked Briam for up to 3 months in a freezer safe container. While the vegetables will be softer upon thawing, the dish remains flavorful. Ensure it is completely cooled before freezing to prevent ice crystals from forming.
Freezing (Unbaked): It is not recommended to freeze this dish unbaked. The high water content in raw zucchini, eggplant, and potatoes will cause them to become mushy and discolored when thawed, preventing them from roasting properly in the oven.
Reheating: For the best texture, reheat Briam in the oven at 180°C for 15 to 20 minutes until heated through. This helps maintain the roasted edges of the vegetables. You can also reheat it in a pan over medium heat or in the microwave, though the oven method prevents the dish from becoming overly soft.
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