This briam recipe turns simple vegetables into a rich, flavorful Greek meal with tender potatoes, roasted zucchini, and a savory tomato sauce—all in one pan with minimal prep.
For more Greek recipes, try our Spanakopita, Greek Chickpea Salad, or Greek Chickpea Soup (Revithia).
Why you’ll love our briam recipe!
This briam recipe is what happens when simple vegetables get the Greek treatment: olive oil, tomatoes, garlic, oregano, and a hot oven until everything turns tender, jammy, and full of flavor. 🥔
Louise and I love recipes like this because they take everyday ingredients and turn them into something truly satisfying. The potatoes soak up the tomato juices, the zucchini becomes sweet and soft, and the whole pan fills with rich Mediterranean flavors. The smell of this roasting was enough to wake Louise from her nap 💆♀️.
It’s the kind of dish that feels comforting while still being vegetable-packed, fiber-rich, and naturally low in saturated fat. No complicated techniques. No special ingredients. Just wholesome food that lets the vegetables shine. 🍅
Serve this Greek roasted vegetable bake as a vegetarian main dish, a hearty side, or an easy make-ahead lunch. Add some feta, Greek yogurt, or crusty bread, and you’ve got a simple meal that tastes even better the next day. 🌿
P.S. Turn briam into an easy Mediterranean dinner with tzatziki, tirokafteri, and warm pita bread.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Yukon Gold potatoes: These become tender and creamy as they roast. Substitute red potatoes or russet potatoes if that’s what you have.
- Zucchini: Adds sweetness and softness to this Greek vegetable bake. Yellow summer squash works just as well.
- Red onion: Roasts into sweet, jammy bites. Substitute yellow onion, white onion, or shallots.
- Red bell pepper: Adds color and natural sweetness. Orange or yellow bell peppers are great alternatives.
- Garlic: Gives the dish its classic Mediterranean flavor. If you’re sensitive to garlic, use garlic-infused olive oil or simply leave it out.
- Diced tomatoes: Create the rich sauce that makes traditional briam so comforting. Crushed tomatoes or chopped fresh ripe tomatoes also work.
- Tomato paste: Adds depth and helps create a richer sauce. You can leave it out, but the flavor won’t be quite as concentrated.
- Extra virgin olive oil: Essential for flavor and texture in Mediterranean roasted vegetables. Use your favorite good-quality olive oil.
- Dried oregano: A classic Greek herb. Substitute Italian seasoning or dried thyme.
- Fresh parsley: Adds freshness at the end. Fresh dill, basil, or mint are all delicious options.
How to Make Briam
Step 1: Prepare the vegetables
Preheat the oven to 425°F or 220°C.
Cut the potatoes into discs or half-moons. Cut the zucchini into thicker half-moons, then slice the onion and bell pepper.
Step 2: Add the tomato sauce
Add everything to a large rimmed baking sheet or roasting pan. A half sheet pan works especially well because it gives the vegetables plenty of room to roast and brown.
Add the garlic, diced tomatoes, tomato paste, olive oil, oregano, salt, black pepper, and half of the parsley.
Toss well until the vegetables are coated in the tomato sauce.
Spread them out into an even layer. This helps the potatoes cook well and gives you better roasted edges.
Step 3: Roast the vegetables
Bake uncovered for 50 minutes.
The potatoes should be tender and lightly browned around the edges, and most of the tomato juices reduced into a rich sauce.
If the vegetables are cooked but the pan still looks very liquid, continue roasting for 5 to 10 more minutes.
Step 4: Finish and serve
Let the briam cool for 5 to 10 minutes.
Sprinkle with fresh parsley and top with crumbled feta cheese. Serve warm or at room temperature.
This Greek roasted vegetable bake is delicious with warm pita, crusty bread, couscous, or even tossed with pasta for an easy meal.
Tips
- Use a large rimmed sheet pan: A half sheet pan gives the vegetables room to roast and caramelize instead of steaming in their juices.
- Slice the potatoes thinly: Thin discs or half-moons cook at the same rate as the zucchini and soak up the tomato sauce beautifully.
- Don’t overcrowd the pan: Spread the vegetables into an even layer for the best texture and browning.
- Roast until the sauce reduces: The briam is ready when most of the tomato juices have cooked down into a rich sauce and the potatoes are fork-tender.
- Let it rest before serving: A short 5 to 10-minute rest helps the flavors settle and allows the sauce to thicken slightly.
- Add the feta at the end: Feta tastes best when sprinkled over the warm vegetables rather than baked the whole time.
- Serve it your way: Enjoy it with warm pita, crusty bread, couscous, rice, or tossed with pasta for a more filling meal.
- Great for meal prep: Briam keeps well in the fridge for up to 4 days and often tastes even better the next day.
- Try seasonal vegetables: Eggplant, yellow squash, cherry tomatoes, or sweet peppers are all delicious additions when they’re in season.
- If you are cooking for mixed diets: Serve feta cheese, olives, and bread on the side so everyone can build their own plate, whether they prefer dairy-free, vegetarian, or a more traditional Greek-style meal.
Frequently Asked Questions
Briam is a classic Greek dish made by roasting vegetables with tomatoes, olive oil, garlic, and herbs until tender and flavorful. It’s often described as a vegetarian Mediterranean recipe because it relies on simple vegetables and pantry staples rather than meat.
Yes. Eggplant is traditional in many versions, and yellow squash, cherry tomatoes, or extra bell peppers also work well. Briam is a flexible recipe that’s easy to adapt to the vegetables you have on hand.
Absolutely. In fact, many people think briam tastes even better the next day after the flavors have had time to develop. Simply store it in the refrigerator and reheat before serving, or enjoy it at room temperature.
The potatoes should be fork-tender, the vegetables lightly browned around the edges, and most of the tomato juices should have reduced into a rich sauce.
Both. This healthy vegetable side dish pairs well with grilled proteins, but it can also be served as a vegetarian main course with feta cheese, pita bread, couscous, or pasta.
Let the briam cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat in the microwave or oven, or enjoy it cold or at room temperature.
More Mediterranean Vegetable Recipes
- Caponata
- Stuffed Tomatoes
- Roasted Eggplant
- Greek Zucchini Patties
- Greek Potato Salad
- Spanakorizo
- Gigantes Plaki
- Greek Sheet Pan Gnocchi
For even more ideas, check out our Mediterranean Diet Recipes round-up.
If you try this Greek Vegetables Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Easy Briam (Greek Roasted Vegetables)
Ingredients
- 1½ pounds potatoes sliced into ¼-inch thick discs or half-moons
- 2 medium zucchini sliced into thick half-moons
- 1 large red onion cut into slices
- 1 large red bell pepper cut into bite-size pieces
- 3 cloves garlic presse or grated
- 1 can diced tomatoes 15 oz / 400 g can
- 2 tablespoons tomato paste
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ¼ cup fresh parsley chopped
- ½ cup feta cheese crumbled, for serving
Instructions
- Prepare the vegetables: Preheat the oven to 425°F (220°C).Cut 1½ pounds potatoes into thin discs or half-moons. Cut 2 medium zucchini into thick half-moons, then slice 1 large red onion and 1 large red bell pepper.
- Season the vegetables: Add the vegetables to a large rimmed baking sheet or roasting pan.Add 3 cloves garlic (pressed), 1 can diced tomatoes, 2 tablespoons tomato paste, 4 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, black pepper, and half of the parsley.Toss well, then spread everything into an even layer.
- Roast: Bake at 425°F (220°C) for 50 minutes.The potatoes should be tender and lightly browned, and most of the tomato juices should have reduced into a rich sauce.If the pan still looks very liquid, roast for 5 to 10 minutes longer.
- Serve: Let the briam cool for 5 to 10 minutes.Top with the remaining parsley and crumbled feta cheese. Serve warm or at room temperature with pita, crusty bread, couscous, or pasta.
Notes
- Yukon Gold potatoes → Red potatoes or russet potatoes.
- Zucchini → Yellow summer squash.
- Red onion → Yellow onion, white onion, or shallots.
- Red bell pepper → Orange or yellow bell peppers.
- Garlic → Garlic-infused olive oil, or leave it out if you’re sensitive to garlic.
- Diced tomatoes → Crushed tomatoes or chopped fresh ripe tomatoes.
- Tomato paste → Can be omitted, though the sauce will be less rich and concentrated.
- Extra virgin olive oil → Any good-quality olive oil.
- Dried oregano → Italian seasoning or dried thyme.
- Fresh parsley → Fresh dill, basil, or mint.
- Use a large sheet pan for better browning and caramelization.
- Slice potatoes thinly so they cook evenly with the zucchini.
- Don’t overcrowd the pan or the vegetables will steam instead of roast.
- Roast until the sauce reduces and the potatoes are fork-tender.
- Let it rest for 5 to 10 minutes before serving.
- Add feta at the end for the best flavor and texture.
- Make it a meal with pita, crusty bread, couscous, rice, or pasta.
- Use seasonal vegetables like eggplant, yellow squash, or cherry tomatoes.
- For mixed diets, serve feta, olives, and bread on the side.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
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