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This Ultimate Briam recipe is a vibrant and wholesome Greek vegetable bake that perfectly captures the essence of Mediterranean summer cooking. It blends zucchini, eggplant, potatoes, and onions simmered in a rich, herby tomato sauce, creating a dish that is naturally vegan, gluten-free, and bursting with flavor. Briam is comforting yet light, making it a go-to when you want something nourishing but not heavy.
I first tried briam during a trip to Greece and fell in love with how effortlessly the flavors come together. Now it’s a favorite whenever summer vegetables are in season at my local market.
Ingredients
- Zucchini: sliced thinly to cook evenly and retain tenderness
- Potatoes: peeled and sliced for hearty texture and to absorb sauce
- Eggplant: chosen medium-sized to avoid bitterness and maintain shape
- Onion: thinly sliced to caramelize and add sweetness
- Garlic: minced to infuse the dish with aromatic depth
- Red bell pepper: optional for a touch of sweetness and color
- Extra virgin olive oil: provides rich Mediterranean flavor and helps vegetables roast perfectly
- Passata or crushed tomatoes: for a vibrant, rich tomato base
- Dried oregano: adds that unmistakable Greek herb note
- Fresh parsley: chopped for brightness and a fresh finish
- Sugar: balances the acidity in the tomato sauce
- Salt and pepper: to taste for essential seasoning
- A pinch of chili flakes: optional for subtle heat
Step-by-Step Instructions
- Prep the Vegetables:
- Slice all vegetables into uniform 1/4-inch rounds to ensure even cooking. Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius for ideal roasting temperature.
- Make the Tomato Sauce:
- In a bowl, mix passata, minced garlic, dried oregano, chopped parsley, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir well to combine flavors before adding it to the vegetables.
- Toss and Season the Vegetables:
- Place all sliced vegetables in a large bowl. Drizzle with olive oil, season with salt and pepper, and pour in half the tomato sauce. Toss gently to coat everything evenly without breaking the slices.
- Assemble in Baking Dish:
- Pour a thin layer of tomato sauce into a large baking dish to prevent sticking. Arrange the coated vegetables in overlapping rows to showcase the colors. Pour the remaining tomato sauce evenly over the top.
- Bake Covered and Then Uncovered:
- Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and bake an additional 30 to 40 minutes until the top is golden and the vegetables are tender. Let the briam rest for a few minutes before serving.
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One of my favorite ingredients is eggplant. I learned the hard way that skipping the step of slicing it evenly can make the texture unpleasant. A memorable moment is sharing this dish with family during a warm evening dinner where everyone gathered around to savor its comforting flavors.
Storage Tips
Allow briam to cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 4 days and freezing is an option if you want to enjoy it later. Reheat gently in the oven or microwave to preserve texture and flavor.
Ingredient Substitutions
If you cannot find passata, use crushed canned tomatoes or fresh tomatoes blended smooth. Sweet potatoes can replace regular potatoes for a twist, and you can add other in-season vegetables like cherry tomatoes or green beans for variation.
Serving Suggestions
Briam is fantastic served alongside crusty bread or a simple green salad. A sprinkle of crumbled feta or olives on top adds a salty counterpoint that enhances the dish. It also pairs beautifully with grilled meats or fish for a more substantial meal.
Cultural Context
Briam is a traditional Greek dish often made in summer when vegetables are ripe and plentiful. It’s a humble yet flavorful recipe passed down through generations, reflecting the resourcefulness and love of fresh produce in Greek culinary heritage.
Recipe FAQs
- → What vegetables are used in this bake?
The dish includes zucchini, eggplant, potatoes, onion, garlic, and sometimes red bell pepper, creating a rich medley of flavors.
- → How do I prepare the vegetables for even cooking?
Slice all vegetables into thin, uniform 1/4-inch rounds to ensure they cook evenly and become tender throughout baking.
- → Can I make the tomato sauce in advance?
Yes, combining passata with garlic, oregano, parsley, sugar, and olive oil ahead of time allows flavors to meld before assembling the bake.
- → What baking temperature and time are recommended?
Bake covered at 375°F (190°C) for 45 minutes, then uncovered for another 30–40 minutes until vegetables are tender and the top is golden.
- → Are there any suggested toppings after baking?
After baking, adding feta cheese or olives can provide a salty contrast and enhance the overall flavor profile if desired.
- → How should leftovers be stored and served?
Leftovers keep well refrigerated and are best enjoyed warm or at room temperature the next day, allowing flavors to deepen.