Ultimate Briam Greek Bake (Print Format)
A flavorful Greek vegetable bake featuring zucchini, eggplant, potatoes in a savory tomato sauce, perfect for warm weather meals.
# Ingredients:
→ Vegetables
01 -
2 medium zucchinis, sliced 1/4 inch thick
02 -
2 medium potatoes, peeled and sliced 1/4 inch thick
03 -
1 medium eggplant, sliced 1/4 inch thick
04 -
1 large onion, thinly sliced
05 -
4 cloves garlic, minced
06 -
1 red bell pepper (optional), sliced
07 -
Salt and black pepper, to taste
08 -
1/3 cup extra virgin olive oil
→ Tomato Sauce
09 -
1 1/2 cups passata or crushed tomatoes
10 -
1 teaspoon dried oregano
11 -
1/4 cup chopped fresh parsley, plus more for garnish
12 -
1/2 teaspoon sugar
13 -
Salt and black pepper, to taste
14 -
Optional pinch of chili flakes
15 -
2 tablespoons extra virgin olive oil
# Steps:
01 -
Slice all vegetables into uniform 1/4-inch rounds. Preheat oven to 375°F (190°C).
02 -
In a bowl, combine passata, minced garlic, dried oregano, sugar, salt, pepper, chopped parsley, chili flakes if using, and 2 tablespoons olive oil. Mix thoroughly.
03 -
In a large bowl, toss all sliced vegetables with 1/3 cup olive oil, salt, pepper, and half of the prepared tomato sauce until evenly coated.
04 -
Pour a thin layer of tomato sauce into a large baking dish. Arrange the vegetables in overlapping rows. Top with the remaining sauce evenly.
05 -
Cover loosely with foil and bake for 45 minutes. Remove foil and bake an additional 30 to 40 minutes until vegetables are tender and the top is golden. Let rest before serving.
# Tips:
01 -
Broil at the end for a crispier top. Add feta or olives after baking for a salty finish. Best served warm or at room temperature the following day.