Briam is one of those dishes that warms you up from the inside out, and I absolutely love how this Briam (Greek Baked Zucchini and Potatoes) Recipe brings together simple ingredients in such a deeply satisfying way. This isn’t just any roasted vegetable medley; it’s a soulful Greek classic that’s bursting with fresh, vibrant flavors in every bite. When I first tried this recipe, I was hooked by how the slow baking melds the natural sweetness of zucchini, potatoes, and red onions with tangy puréed tomatoes and rich olive oil.
You’ll find that Briam works great any time you want a flavorful, wholesome meal that doesn’t require fussing over the stove. Whether you’re serving it as a main with crusty bread or as a side alongside grilled meats or fish, this Briam (Greek Baked Zucchini and Potatoes) Recipe always impresses with its tender veggies and comforting taste. Honestly, my family goes crazy for this one, and once you make it, I bet it’ll become a weeknight staple in your kitchen too.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: It turns humble vegetables into a dish bursting with Mediterranean sunshine.
- Hands-Off Cooking: Once you toss everything together, the oven does all the magic, freeing you up.
- Versatility: Perfect as a vegetarian main or a flavorful side dish to your favorite meats.
- Kid and Guest Friendly: Even the picky eaters in my family enjoy this comforting and colorful dish.
Ingredients You’ll Need
Each ingredient in the Briam (Greek Baked Zucchini and Potatoes) Recipe plays a key role—fresh, seasonal veggies paired with ripe tomatoes and good-quality olive oil create a perfect harmony. When shopping, look for firm potatoes and zucchinis, and ripe juicy tomatoes to get the best flavor and texture.
- Potatoes: Choose starchy potatoes like Yukon gold or russet for the best soft, creamy texture when baked.
- Zucchini: Medium-sized zucchinis work best to keep the dish balanced; too large can get watery.
- Red Onions: Their mild sweetness enhances the dish beautifully as they roast down.
- Ripe Tomatoes: Use fresh, ripe tomatoes and purée them for natural acidity and sweetness.
- Extra-Virgin Olive Oil: A good quality olive oil makes a huge flavor difference here, so don’t skimp.
- Fresh Parsley: Optional but highly recommended for a fresh, herbal finish.
- Sea Salt and Freshly Ground Black Pepper: Season generously to bring out all the flavors.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I like to keep the Briam (Greek Baked Zucchini and Potatoes) Recipe classic, but sometimes I’ve experimented a bit and found delightful twists you might want to try, too.
- Add Eggplant: I sometimes add cubed eggplant for extra depth—it roasts beautifully and adds that creamy texture I adore.
- Herb Variations: Swap or add fresh oregano or thyme if you have them; they give a lovely Greek countryside aroma.
- Spicy Kick: For a little heat, sprinkle in some red pepper flakes before baking.
- Vegan Protein Boost: Toss in some chickpeas for heartier, protein-rich version perfect for a main course.
How to Make Briam (Greek Baked Zucchini and Potatoes) Recipe
Step 1: Prep and Layer the Vegetables
Begin by peeling the potatoes, then slice them thinly—about 1/8 inch thick works great so they cook evenly. Next, slice your zucchinis and red onions thinly as well, keeping everything uniform in size so they bake at the same rate. I like to use a large baking dish—something like a 9×13-inch or bigger—so the veggies aren’t crowded and roast evenly. Spread the potatoes, zucchini, and onions out in a nice layer, making sure everything has room to breathe.
Step 2: Add Tomato Puree and Olive Oil
Once the veggies are layered, pour fresh puréed tomatoes over everything and drizzle generously with extra-virgin olive oil. If you have fresh parsley on hand, sprinkle it over the top for extra brightness. Then, season with plenty of sea salt and freshly ground black pepper—don’t be shy here, the seasoning really makes a difference. Gently toss everything right in the baking dish so all the vegetables are evenly coated with tomato and olive oil.
Step 3: Bake, Stir, and Finish Baking
Pop the baking dish into your preheated 400°F (200°C) oven, then bake for about 1 hour. At this point, the vegetables will be tender but still holding their shape. Take everything out, stir gently to mix up the layers and redistribute the cooking juices, then return it to the oven for another 30 minutes. During this time, the moisture will evaporate and the veggies will develop those roasted, slightly caramelized edges I love so much.
If after the first hour the dish looks a bit dry, I’ve learned to add just a splash (up to 1/4 cup) of water—but not too much—so it doesn’t turn soggy. The final texture should be moist, tender, and rich with flavor, but not swimming in liquid.
Once done, let it cool slightly before serving. You can serve Briam warm or at room temperature, whichever you prefer.
Pro Tips for Making Briam (Greek Baked Zucchini and Potatoes) Recipe
- Uniform Slicing: I always slice my veggies as evenly as possible to ensure they cook perfectly together without some being mushy and others underdone.
- Quality Olive Oil Matters: Using a good quality extra-virgin olive oil adds richness and authentic Mediterranean flavor that you’ll definitely notice.
- Avoid Overcrowding the Pan: I learned the hard way—packing the baking dish too tightly results in steaming instead of roasting, so use a larger dish or two if needed.
- Add Water Carefully: Only add water if the veggies seem dry after the first hour—too much will make it watery, so less is more.
How to Serve Briam (Greek Baked Zucchini and Potatoes) Recipe
Garnishes
I usually finish my Briam with a sprinkle of fresh chopped parsley or cilantro to brighten the flavors. Sometimes, I’ll add a few crumbles of feta cheese on top just before serving for a salty, creamy contrast. A handful of toasted pine nuts also adds a nice crunch and nutty note that I love.
Side Dishes
This Briam makes an excellent accompaniment to grilled chicken, lamb chops, or fish. If I want to keep things vegetarian, I serve it alongside a Greek salad with olives and cucumbers, or some warm pita bread for mopping up the delicious juices.
Creative Ways to Present
For special occasions, I’ve baked Briam in smaller individual ramekins—it makes for a beautiful presentation and helps with portion control. You can also serve it layered in a clear glass baking dish to show off those colorful veggies through the sides, which always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers of Briam in an airtight container in the fridge, and it keeps well for up to 4 days. The flavors actually deepen after a day, so it’s great as a make-ahead lunch or dinner.
Freezing
Freezing Briam works okay if you want to save a batch, but I recommend freezing it before baking for best results. The texture of baked vegetables can become slightly softer after freezing and reheating, but it’s still tasty and convenient.
Reheating
I reheat Briam gently in the oven at 350°F (175°C) covered with foil to keep it from drying out, for about 15-20 minutes. You can also microwave leftovers, but the oven method keeps it closer to freshly baked texture.
FAQs
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Can I use other vegetables in this Briam recipe?
Absolutely! While the classic Briam features zucchini, potatoes, red onions, and tomatoes, you can add eggplant, bell peppers, or carrots depending on what you have available. Just make sure to cut all vegetables evenly so they cook through at the same time.
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Is Briam gluten-free and vegan?
Yes! The Briam (Greek Baked Zucchini and Potatoes) Recipe is naturally gluten-free and vegan as it’s made entirely from vegetables, olive oil, and seasonings. Just be sure any additions, like cheese, fit your diet if you choose to customize.
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How do I prevent my Briam from becoming watery?
To avoid watery Briam, slice veggies thinly and uniformly, don’t overcrowd your baking dish, and only add a small amount of water if it looks dry after the first hour. Also, baking uncovered during the final stage helps evaporate moisture and keeps it nicely roasted.
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Can I prepare Briam ahead of time?
Yes! You can prepare all the vegetables and even assemble the dish the day before, then cover and keep it in the fridge. When ready, just bake it fresh—this actually helps the flavors deepen and simplify dinner time.
Final Thoughts
This Briam (Greek Baked Zucchini and Potatoes) Recipe is one of those warm, comforting dishes that feels like a hug on a plate. Every time I make it, I’m reminded how wonderful simple, seasonal ingredients can be when treated with care and patience. I hope you give this recipe a try and discover for yourself how effortlessly delicious—and versatile—it can be. Trust me, once you make this, you’ll want to keep it in your meal rotation all year round.
PrintBriam (Greek Baked Zucchini and Potatoes) Recipe
Briam is a traditional Greek baked vegetable dish featuring thinly sliced potatoes, zucchini, red onions, and ripe tomatoes, all generously seasoned and slowly baked to tender perfection with olive oil and herbs. This wholesome, comforting dish showcases the vibrant flavors of Mediterranean cuisine and is perfect as a side or main vegetarian option.
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Total Time: 2 hrs
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables
- 2 pounds potatoes, peeled and thinly sliced
- 4 medium zucchini, thinly sliced
- 4 small red onions, thinly sliced
- 6 ripe tomatoes, puréed
Seasonings and Oil
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley (optional)
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare ingredients: Peel and thinly slice the potatoes, zucchini, and red onions. Purée the ripe tomatoes until smooth.
- Preheat oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it’s ready for baking the vegetables evenly.
- Assemble vegetables: In a large baking dish (9×13-inch or larger), spread the sliced potatoes, zucchini, and red onions evenly.
- Add tomato and seasoning: Pour the puréed tomatoes over the vegetables, drizzle with the olive oil, sprinkle chopped parsley if using, and season liberally with sea salt and freshly ground black pepper. Toss gently to coat the vegetables fully.
- Initial baking: Place the baking dish in the preheated oven and bake for 1 hour. This allows the vegetables to soften and absorb flavors.
- Stir and continue baking: After the first hour, gently stir the vegetables to redistribute moisture and flavors. Continue baking for about 30 minutes more until the vegetables are tender and most moisture has evaporated.
- Adjust moisture if needed: If the vegetables seem too dry after the first hour, add up to ¼ cup of water carefully, avoiding excess liquid since the dish should finish dry.
- Serve: Let the Briam cool slightly before serving or enjoy it at room temperature as a delicious, rustic meal or side dish.
Notes
- Use a large baking dish or two to allow even cooking and prevent overcrowding.
- Parsley is optional but adds a fresh herbal note.
- Do not overwater during baking; excess liquid will prevent the vegetables from roasting properly.
- Briam can be served warm or at room temperature, making it versatile for meal planning or entertaining.
- This dish pairs wonderfully with crusty bread or a side of feta cheese for added richness.
