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–+ servings
Golden Greek roasted vegetables in a sheet pan briam style.

Easy Briam (Greek Roasted Vegetables)

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1½ pounds (680 g) 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 (1 handful) fresh parsley chopped
  • ½ cup (75 g) feta cheese crumbled, for serving

  • 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.
    Step 1 Sliced potatoes, zucchini, peppers, and onions on a marble countertop.
  • 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.
    Step 2 Vegetables tossed with tomatoes, olive oil, garlic, and oregano before roasting.
  • 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.
    Step 3 Briam roasted in a sheet pan with vegetables spread in an even layer.
  • 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.
    Step 4 Briam served on toasted bread with feta and parsley.
Substitutions
  • 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.
 
Tips
  • 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.
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