Greek Roasted Vegetables (Briam)

“Briam or Mpriam”- the ultimate summer comfort food for every Greek family. The idea is to mix summer vegetables (whatever you have in season), with potatoes, onions, garlic and fresh herbs, toss everything with a lot of olive oil and slowly cook until it looks roasted. The potatoes will absorb all the vegetable juices, the vegetables will become so aromatic due to the herbs and the olive oil and the outcome is a finger-licking dish prepared in less than 10 minutes. In Greece you will find it everywhere as “briam” or “sofagada”, or “tourlou”, or “sympetherio” or “soufiko” . Do not miss it.


Hands on: 10 minutes

Cooking Time: 1 hour

Serves: 6

how to make briam, greek briam, greek roasted vegetables in the oven


3 big size eggplants (big ones)

3 big size zucchinis (big ones)

2 red bell peppers (or florinis)

2 green bell peppers (or kerato)

5 potatoes

4 ripe tomatoes

3 onions

4 garlic cloves

2 tablespoons parsley (coarsely chopped)

2 tablespoons fresh mint (coarsely chopped)

1 cup olive oil




How to do it

  1. Preheat the oven to 220* C (430* F) Fan.

  2. Take a big baking pan or a casserole dish with a lid or a dutch oven.

  3. Prepare all of the vegetables. Chop the eggplant in to 5 cm cubes, the zucchini in to 2 cm rounds, the onions cut in 4, the bell peppers in to 3 cm slices and the tomatoes cut in 4.

  4. Add everything in the baking pan, among with the garlic cloves, the parsley and the mint.

  5. Season with salt and pepper and add the olive oil. Toss.

  6. Bake for 40 minutes, having your baking pan covered with a lid. If you do not have a lid, just cover it with another baking pan, same size.

  7. Take the lid off and bake for another 15-20 minutes to 180o C (350o F) Fan.

  8. Serve with fresh yeast bread and a big piece of feta cheese.



  • Bake for 40’ at 220oC in a casserole dish covered with lid or dutch oven. This way you make sure that the vegetables are well cooked within their juices. Take the lid away and bake at 180oC for another 20minutes to roast everything so that all its left in the dish is some olive oil.

  • You need to chop the vegetables that take longer to cook in to smaller pieces and the ones that cook more quickly in to larger pieces so they can all cook evenly.

  • Add some protein in your pan if you like (that is chicken, or mushrooms, or medium-cooked veal).