📝 About This Recipe
Briam is a traditional Greek masterpiece that celebrates the bounty of the Mediterranean summer garden. Often referred to as the Greek version of Ratatouille, this dish transforms humble zucchini, potatoes, and eggplant into a meltingly tender, caramelized delight through a slow-roasting process in high-quality olive oil. It is a rustic, soul-warming casserole that captures the essence of Greek 'Lathera' cooking, where vegetables are braised to perfection in a rich tomato and herb-infused oil.
🥗 Ingredients
The Vegetables
- 3 large Yukon Gold Potatoes (peeled and sliced into 1/4-inch rounds)
- 3 medium Zucchini (sliced into 1/4-inch rounds)
- 1 large Eggplant (halved lengthwise and sliced into 1/4-inch half-moons)
- 2 medium Red Onion (sliced into thin wedges)
- 4-5 cloves Garlic (thinly sliced)
The Tomato Base & Aromatics
- 1.5 cups Crushed Tomatoes (canned or very ripe fresh grated tomatoes)
- 3/4 cup Extra Virgin Olive Oil (use high quality Greek oil for the best flavor)
- 1 tablespoon Dried Oregano (Greek wild oregano preferred)
- 1/2 cup Fresh Parsley (finely chopped)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Water (to help create the steam)
For Serving
- 200 grams Feta Cheese (block style for crumbling)
- 2 tablespoons Fresh Mint (torn for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a large, deep rectangular baking dish (roughly 9x13 inches).
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2
In a very large mixing bowl, combine the sliced potatoes, zucchini, eggplant, red onions, and sliced garlic.
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3
In a separate medium bowl, whisk together the crushed tomatoes, extra virgin olive oil, dried oregano, chopped parsley, salt, and pepper until well emulsified.
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4
Pour the tomato and oil mixture over the vegetables in the large bowl. Use your hands or two large spoons to toss everything thoroughly, ensuring every slice of vegetable is coated in the oil and herbs.
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5
Transfer the vegetables into the baking dish. You can arrange them in neat, alternating rows for a beautiful presentation, or spread them out rustically for a more traditional feel. Pour any remaining liquid from the bowl over the top.
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6
Add 1/4 cup of water to the corner of the dish (this prevents the vegetables from drying out before they soften).
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7
Cover the dish tightly with aluminum foil. This is crucial for steaming the potatoes until they are tender.
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8
Bake in the preheated oven for 60 minutes. At this point, the vegetables should be soft when pierced with a fork.
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9
Remove the foil carefully. Give the vegetables a very gentle toss to redistribute the juices, then return the dish to the oven uncovered.
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10
Bake for an additional 20-30 minutes. This stage is where the magic happens; the excess water evaporates, the olive oil begins to fry the edges of the vegetables, and they become beautifully caramelized and charred.
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11
Remove from the oven when the potatoes are golden and the sauce has thickened into a rich oil. Let the dish rest for at least 15-20 minutes before serving—this allows the flavors to settle and the vegetables to absorb the oil.
💡 Chef's Tips
Slice your vegetables to a uniform thickness (about 1/4 inch) to ensure they all cook at the same rate. Don't be afraid of the olive oil; it is the 'sauce' of the dish and provides the necessary richness for the 'Lathera' style. If your vegetables seem too dry halfway through the uncovered baking, add a splash more water or oil. For a deeper flavor, you can add a pinch of cinnamon or ground cloves to the tomato mixture. Always use Yukon Gold or red potatoes; starchy Russets tend to fall apart too easily in this long-cook method.
🍽️ Serving Suggestions
Serve at room temperature with a large block of creamy, salty Feta cheese on the side. Pair with crusty sourdough or pita bread to mop up the flavorful herb-infused olive oil. Accompany with a crisp, cold glass of Assyrtiko or a dry Rosé wine. Add a side of Kalamata olives and a simple Greek salad for a full vegetarian feast. It tastes even better the next day, served cold or reheated as a topping for toasted bread.