This Briam recipe is a fragrant dish of roasted Greek vegetables and potatoes in a vibrant tomato sauce with an herby breadcrumb topping, served with lemon juice. Light and bursting with flavor. Vegan and gluten-free.
This Briam recipe really reminds me how truly exquisite vegetables and potatoes can be when roasted with very simple ingredients. This is the kind of recipe to slow down and savor.
Tender potatoes and vegetables are baked in a tomato sauce beneath a light herby breadcrumb topping. Flavors of fresh lemon juice, dill, and basil are present in each scrumptious bite!
What is Briam?
Briam is a popular Mediterranean dish featuring seasonal roasted vegetables and potatoes in a herby tomato sauce. Briam comes from the Turkish word "biryam," which means roasted food. Its roots go back to the Persian dish "biryan," which consists of roasted food with rice.
Greek Briam is a roasted vegetable casserole made with potatoes, zucchini, onions, and tomatoes. My Briam recipe features potatoes, zucchini, summer squash, bell peppers, and tomatoes. This is where you get to use what you have, and most importantly, what is in season!
This Greek Briam recipe is made with both dried and fresh herbs, like oregano, rosemary, fresh parsley, dill, and basil. For extra aromatic flavor, I also added sliced garlic!
The secret to delicious Briam is good quality olive oil—and plenty of it!
Ingredients
- Yukon gold potatoes
- Vegetables: zucchini, yellow squash, bell pepper (you can also use onions or eggplant!)
- Garlic cloves
- Olive oil: use high quality, extra virgin olive oil!
- Spices: dried oregano, dried rosemary, salt, black pepper
- Diced tomatoes
- Breadcrumbs: use gluten-free if needed
- Lemon juice: freshly squeezed
- Fresh herbs: parsley, basil, dill
How to Make this Briam Recipe
Preheat oven to 400F.
1. Prep the vegetables. Slice the potatoes, zucchini, and squash into ¼-inch thick rounds. Cut the bell pepper into large squares, and peel and slice the garlic. Add to a large mixing bowl with oil and spices. Mix.
2. Make the breadcrumb topping. In a medium bowl, combine breadcrumbs with oil, lemon juice, herbs, salt, and pepper. (Double this if you want the topping to be extra crispy!)
3. Assemble the Briam. Pour ½ of the diced tomatoes into a square baking dish. Arrange the potatoes and veggies in rows, alternating between each type of vegetable with the potatoes. (You can also use a round dish and arrange in a spiral.) Pour the remaining diced tomatoes over top and sprinkle the breadcrumb mixture over the pan.
4. Bake. Cover the pan with foil and bake for 45 minutes. Remove from the oven to take off the foil and bake uncovered for 30-40 minutes until the vegetables and potatoes are fork tender and slightly charred. Remove and let cool before serving.
5. Serve. Serve with warm, crusty bread or garlic bread to soak up the remaining sauce!
What to Serve with Briam
This Briam recipe is perfect with warm, crusty bread to soak up any remaining oil and garlicky tomato sauce. It's essential! Serve with my Sourdough Garlic Bread. 🙂
Here are some other serving options!
- Serve as a side dish with Falafel Pita Wrap
- Serve alongside Grilled Peach Panzanella
- Or with my Heirloom Tomato Salad
- Serve as a side with a Summer Pasta Salad
- Or with Grilled Zucchini Pesto Pasta
- Or Creamy Lemon Pasta
Chef Tips
- Be generous with olive oil! The oil balances all of the flavors and brings them together. Use high quality extra virgin olive oil, and drizzle a little extra over top before baking and just before serving.
- Double the breadcrumb topping. This breadcrumb topping is light. If you want the dish to be extra crispy, double this!
- Serve with bread for dipping. There will be juicy tomato sauce at the bottom of your plate. Bread is essential for savoring all of the delicious flavors in the sauce!
- Trust the baking time. Sit back and let this Briam recipe do its thing! The cook time is quiet long, but this is where the magic happens and the flavor comes alive. Don't try to rush this process.
Frequently Asked Questions
Briam comes from the Turkish word, biryam, which means roasted food. Greek Briam is essentially roasted vegetables the Greek way!
Nope! To save a little prep time, simply pour the veggie/potato mixture into the baking dish. It may not be as impressive of a presentation, but it will still taste just as delicious!
Add or sub any of these vegetables: onions, eggplant, carrots, celery, or even winter squash for a cold weather Briam.
Enjoy this Briam recipe on a breezy spring day with warm, crusty bread—and savor every bite! Let me know how you liked this recipe in the comments. 🙂
More Recipes You May Enjoy!
- Roasted Harissa Cauliflower Salad
- Vegan Cassoulet
- French Style Potato Salad
- Harissa Roasted Carrots
- Falafel Pita Wrap with Tzatziki and Tahini Sauce
📖 Recipe
Briam Recipe (Greek Roasted Vegetables)
Ingredients
- 1 pound Yukon gold potatoes
- 2 zucchini
- 2 yellow squash
- 1 bell pepper
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 28 ounces diced tomatoes
Breadcrumb Topping*
- ⅓ cup breadcrumbs use gluten-free if needed
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley leaves chopped
- 1 tablespoon fresh basil chopped
- ½ tablespoon fresh dill chopped
- 1 pinch salt
- 1 pinch black pepper freshly ground
Instructions
- Preheat oven to 400F.
- Slice potatoes, zucchini, and squash into ¼-inch thick rounds. Cut the bell pepper into large squares. Peel and slice the garlic very thin. Add to a large mixing bowl, along with the oil and spices. Combine everything well with a spoon.
- In a medium bowl, mix together all of the breadcrumb topping ingredients (breadcrumbs, olive oil, lemon juice, herbs, salt, and pepper).
- Pour ½ of the can of diced tomatoes into a square baking dish. Then, using your hands, arrange the potatoes and veggies in rows across the dish, alternating between each type of veggie/potato. (If you wish to use a round baking dish you can create a spiral.) Pour the remaining diced tomatoes over top, using a spoon or spatula to spread out evenly.
- Sprinkle the breadcrumb mixture over top.
- Cover the pan with foil and bake for 45 minutes. Remove from the oven to remove the foil and bake uncovered for 30-40 minutes until the veggies are soft and slightly charred.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- The breadcrumb topping is very light, yet adds a lot of flavor and bit of extra texture. If you really love a crunchy topping, go ahead and double the amount here.
