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Briam: Traditional Greek Roasted Vegetables

Briam: Traditional Greek Roasted Vegetables

Briam: Traditional Greek Roasted Vegetables

Side Dish

60-70 min

4-6 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 1 ¼ lb/ gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about ⅛-inch thick)
  • 1 ¼ lb zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about ¼-inch thick)
  • Salt and pepper
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • ½ cup chopped fresh parsley
  • 4 garlic cloves, minced
  • YAYA'S Greek Extra Virgin Olive Oil
  • 1 28-oz canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
  • 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)

About the dish:

Greek Briam, also known as Greek roasted vegetables, is a flavorful and hearty dish made with a medley of seasonal vegetables. It is typically seasoned with herbs and olive oil, then slow-roasted to bring out the natural flavors of the vegetables. Greek Briam is a delightful dish that showcases the natural flavors of the vegetables. The slow roasting process allows the vegetables to become tender and develop a rich, caramelized flavor. The combination of herbs and olive oil enhances the taste and adds a distinct Mediterranean flair. Briam can be enjoyed as a vegetarian main course, served alongside crusty bread or rice, or as a side dish to grilled meats or fish. Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together and become even more delicious. Here's a recipe for Greek Briam:


  1. Preheat oven to 400 degrees F. Place a rack in the middle.
  2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  3. Grab a large round pan on skillet. Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan.
  4. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
  5. Drizzle more EVOO over all of the veggies, then top with the remaining diced tomatoes.
  6. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated.
  7. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.
  8. Garnish with fresh parsley or basil, if desired, before serving.
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