Entree: Greece – Aegean Islands – Μπριάμ ➤ Briám (Oven-baked mixed Mediterranean vegetables in tomato and olive oil seasoned with herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) potatoes, peeled and thinly sliced about 1/8 in (3 mm)
- 1 lb (450 g) eggplant, sliced into 1/4 in (6 mm) rounds (about 2 medium eggplants)
- 1 lb (450 g) zucchini, sliced into 1/4 in (6 mm) rounds (about 2 medium zucchini)
- 1 lb (450 g) tomatoes, roughly chopped or crushed (about 3–4 medium)
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.5 oz (15 g))
- 1/4 cup (60 ml) olive oil, plus extra for drizzling
- 2 tbsp (30 ml) tomato paste (optional, for deeper tomato flavor)
- 2 tsp (10 g) dried oregano or 2 tbsp (8 g) fresh oregano, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1/2 cup (120 ml) water or vegetable broth
- Lemon wedges for serving (optional)

Show original ingredient measurements

- 1 lb (450 g) potatoes, peeled and thinly sliced about 1/8 in (3 mm)
- 1 lb (450 g) eggplant, sliced into 1/4 in (6 mm) rounds (about 2 medium eggplants)
- 1 lb (450 g) zucchini, sliced into 1/4 in (6 mm) rounds (about 2 medium zucchini)
- 1 lb (450 g) tomatoes, roughly chopped or crushed (about 3–4 medium)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1/4 cup (60 ml) olive oil, plus extra for drizzling
- 2 tbsp (30 ml) tomato paste (optional, for deeper tomato flavor)
- 2 tsp (10 g) dried oregano or 2 tbsp (8 g) fresh oregano, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1/2 cup (120 ml) water or vegetable broth
- Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 400°F (200°C). Lightly oil a large baking dish (about 9x13 in / 23x33 cm).
2. Arrange a layer of potato slices on the bottom of the dish, followed by a layer of onion, then alternating layers of eggplant, zucchini, and tomatoes until all vegetables are used, finishing with a tomato or potato layer.
3. In a small bowl, mix olive oil, minced garlic, tomato paste if using, oregano, salt, and pepper. Drizzle the mixture evenly over the layered vegetables. Pour the water or vegetable broth around the edges of the dish (not directly over the top so oil and seasoning remain on the vegetables).
4. Cover tightly with foil and bake for 35 minutes. Remove the foil, baste vegetables gently with pan juices, and continue baking uncovered for 25–35 minutes more until vegetables are tender and the top is lightly browned.
5. Remove from oven and let rest 10 minutes. Sprinkle with fresh parsley and additional drizzle of olive oil. Serve warm or at room temperature with lemon wedges and crusty bread.