Briam is the essence of a Greek summer. Roasted seasonal vegetables in the tastiest Greek olive oil come together to form a healthy, simple, and filling dish.
Prepare all the vegetables and place in a large bowl.
Add the olive oil, tomatoes, herbs, salt and pepper. Using your hands, combine well.
Spread the vegetables in a large baking tin or sheet in a single layer if you can.
Bake for 30 minutes then turn the vegetables.
Return to the oven and bake for a further 30 minutes.
Remove from the oven and cool for 10 minutes before eating, or cool to room temperature and serve.
Notes
Ingredient Substitutions
You can change up the vegetables to whatever you have at hand. I’ll often add sweet potato, squash or pumpkin, bell peppers and large mushrooms.
I’ll change the herbs and use dry versions if that’s all I have. I’ll use either fresh or dried dill, parsley, tarragon, rosemary, thyme, tarragon, or marjoram.
Serving suggestions
You can serve briam as a main course or a starter. It’s also a great side dish alongside other Greek or Mediterranean style dishes. I serve straignt from the baking sheet.
I like to crumble over some salty, tangy feta cheese and arrange some lemon wedges. I’ll also drizzle over more (yes more) Greek olive oil just before serving.
However you decide to serve, be sure to include a bread element of some kind. Crusty sourdough or soft pita breads are ideal.
Storage
Fridge: Briam stays fresh for 3-4 days in the fridge (stored in an airtight container or bag). Leave out for an hour to eat at room temperature or heat in a 200ºC/400ºF oven for 5 minutes.
Freezer: It’ll stay fresh in airtight container in the freezer for 2-3 months. Thaw thoroughly to enjoy at room temp, or again, heat in a 200ºc/400ºF oven on a baking sheet or roasting tin for 5 minutes from thawed.