Briam (Greek roasted vegetables)
100 min · 8 g protein · 241 cals / serving
Greece's answer to ratatouille: potatoes, zucchini, eggplant, peppers and onion baked slowly in tomato, garlic, oregano and olive oil until they are meltingly soft and caramelized on top. Served warm with a little crumbled feta, and even better the next day.
Ingredients
- 1 lb gold potatoes, peeled, 5 mm (1/4-inch) slices
- 3 medium zucchini, 1 cm (1/2-inch) rounds
- 1 medium eggplant, in 2 cm (3/4-inch) chunks
- 1 large red bell pepper, in strips
- 2 medium red onions, thinly sliced
- 5 cloves garlic, sliced
- 1 can (14 oz) canned crushed tomatoes
- 2 1/2 tbsp olive oil, divided
- 1 1/2 tsp dried oregano
- 1 1/4 tsp salt
- 1 tsp black pepper
- 1/2 bunch fresh parsley, chopped, divided
- 2 large tomatoes, sliced into rounds
- 1/2 cup water
To serve
- 1/2 cup feta cheese, crumbled
Steps
- Heat the oven to 400°F. In a large roasting tin about 30 × 40 cm (12 × 16 in), or two tins, toss the potatoes, zucchini, eggplant, pepper, onion and garlic with the crushed tomatoes, 2 tbsp of the olive oil, the oregano, salt, pepper and half the parsley.
- Spread it level, lay the tomato slices over the top, drizzle with the last of the oil and pour the water into a corner of the tin.
- Cover tightly with foil and bake 40 minutes, then uncover, stir gently and bake another 30–35 minutes, until the potatoes are tender, the juices have thickened and the top is browned in patches. Add a splash of water if it looks dry before the potatoes are soft.
- Rest 10 minutes; briam is best warm rather than piping hot. Scatter with the rest of the parsley and the feta to serve.
Good to know
Make it a main dish?
Stir a drained can of chickpeas or butter beans into the vegetables before baking, and serve each portion with a thick slice of feta and some bread.
Why so long in the oven?
Briam is meant to be soft and jammy, not crisp. The foil steams everything tender first, and the uncovered half concentrates the tomato and browns the top.
Vegan?
Leave out the feta (about 73 instead of 69), or use a plant-based one. The vegetables, oil and tomato are the dish.
Alternative
Per
- Calories
- 66
- Protein
- (13%)
- 2 g
- Fat
- (34%)
- 2 g
- Carbohydrates
- (53%)
- 10 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 188 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1444 kcal goes into the pot and 2863 g of ingredients comes out as about 2200 g of food: 66 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.