📝 About This Recipe
Briam is the quintessential Greek 'lathero' dish, celebrating the bounty of the summer harvest through the alchemy of slow-roasting. Thinly sliced zucchini, potatoes, and eggplant are bathed in a rich, herbed tomato sauce and plenty of extra virgin olive oil until they become incredibly tender and caramelized. It is a rustic, heart-warming masterpiece that captures the soul of the Mediterranean diet in every vibrant, olive-oil-soaked bite.
🥗 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 wedges)
- 4-5 cloves Garlic (thinly sliced)
- 2 pieces Bell Peppers (one red and one green, sliced into thick strips)
The Sauce and Aromatics
- 1.5 cups Crushed Tomatoes (canned or very ripe grated fresh tomatoes)
- 3/4 cup Extra Virgin Olive Oil (use high-quality Greek oil for the best flavor)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Dried Oregano (Greek wild oregano preferred)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Water
For Serving
- 200 grams Feta Cheese (block form, for serving on the side)
- 2 tablespoons Fresh Mint (chopped for garnish)
- 1 loaf Crusty Bread (essential for dipping in the oil)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the oven rack in the middle position.
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2
Prepare all the vegetables. Ensure the potatoes, zucchini, and eggplant are sliced to a uniform thickness of about 1/4 inch to ensure they cook at the same rate.
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3
In a large mixing bowl, combine the sliced potatoes, zucchini, eggplant, onions, garlic, and bell peppers.
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4
In a separate medium bowl, whisk together the crushed tomatoes, 1/2 cup of the olive oil, chopped parsley, dried oregano, salt, pepper, and water.
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5
Pour the tomato mixture over the vegetables in the large bowl. Use your hands or two large spoons to toss everything thoroughly until every slice is well-coated in sauce and herbs.
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6
Transfer the vegetable mixture into a large, deep rectangular baking pan (roughly 9x13 inches or a traditional round Greek 'tapsi').
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7
Spread the vegetables out evenly. You can arrange them in beautiful overlapping rows for a prettier presentation, or keep it rustic and layered.
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8
Drizzle the remaining 1/4 cup of olive oil over the top of the vegetables.
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9
Cover the pan tightly with aluminum foil and bake for 45 minutes. This steams the vegetables and ensures the potatoes become tender.
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10
Remove the foil. Use a spoon to gently baste the vegetables with the juices from the bottom of the pan.
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11
Return the pan to the oven, uncovered, and bake for another 45-50 minutes. The vegetables should be very soft, and the top should be nicely charred and caramelized.
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12
Check the pan occasionally; if the liquid has evaporated too much before the potatoes are soft, add a splash more water. You want a thick, oily sauce at the end, not a watery one.
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13
Remove from the oven and let the dish rest for at least 20-30 minutes before serving. This allows the flavors to settle and the vegetables to absorb the delicious oil.
💡 Chef's Tips
Don't skimp on the olive oil; 'lathera' literally means 'with oil,' and it's what creates the silky texture. Slice the potatoes slightly thinner than the zucchini if you're worried about them cooking through, as they take the longest. Use a large enough pan so the vegetables aren't piled too high; a thinner layer results in better caramelization. If you have very watery zucchini, salt them for 10 minutes and pat dry before mixing to prevent the dish from becoming soggy. Briam tastes even better the next day at room temperature, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve with a large slab of creamy, salty Greek Feta cheese on the side. Accompany with warm, crusty sourdough or pita bread to soak up the herb-infused olive oil. A crisp glass of Assyrtiko or a dry Rosé balances the richness of the roasted vegetables beautifully. Add a dollop of Greek yogurt or tzatziki on top for a cool, tangy contrast. Serve as a main vegetarian course or as a side dish to roasted lamb or grilled fish.