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briam recipe served on plate with fork, roasted potatoes and vegetables in tomato sauce.
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Briam Recipe (Greek Roasted Vegetables)

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.
Prep Time10 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 35 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Greek
Keyword: Greek vegetables, roasted vegetables
Servings: 6 people

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

  1. 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.