Briam
Get ready to serve up a taste of Greece with our easy briam recipe. This bake is packed with colourful, seasoned layers of potatoes, aubergine, courgettes, red onion, and tomatoes, before being placed atop a bed of tomato sauce. The oven takes over from here, slowly softening the vegetables until they settle right into the base below. The crumble of white cheese on top results in a fresh finish, and with warm bread and olives on the side, it truly feels like a proper Greek dinner.
Ingredients
|
3
Large potatoes
|
|
|---|---|
|
1
Aubergine + 1 tsp sea salt flakes
|
|
|
1½
Courgette
|
|
|
1
Large red onion
|
|
|
4
Large tomatoes
|
|
|
50 ml
Olive oil
|
|
|
4
Garlic cloves
|
|
|
1 tsp
Dried oregano
|
|
|
½ tsp
Chilli flakes
|
|
|
½ tsp
Salt
|
|
|
Freshly ground pepper
|
|
|
1 dl
Fresh parsley (10 g)
|
|
|
700 ml
Tomato sauce
|
|
To serve
|
100 g
Olives
|
|
|---|---|
|
Bread, optional
|
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Give the vegetables a bit of attention at the chopping board and aim for slices with roughly the same thickness. Keeping them the same size helps them soften evenly, so you avoid potatoes that are still firm, while the courgettes have already collapsed. A mandoline is an easy way to keep the slices consistent, but do not worry if you do not have one. A sharp knife and a steady pace give you a result just as good.
Once the briam comes out of the oven, let it rest for 10-15 minutes before serving. This short pause allows the vegetables to settle and the tomato sauce to thicken slightly, making it easier to serve neat portions. The flavours also round out during this time, giving you a more balanced and cohesive result on the plate.
Choose a wide, shallow oven dish so that the vegetables can be arranged in a single, airy layer rather than being tightly packed. When the slices have a bit of space between them, heat can circulate properly, and excess moisture can evaporate. This helps the vegetables roast rather than steam, which gives you a richer flavour and a less watery briam.
FAQ: Questions about briam
Briam keeps things simple in the kitchen, which makes it a favourite for relaxed cooking. To keep the process smooth, we have addressed some of the most frequently asked questions, including which vegetables work best, how to prevent a watery result, and how to store leftovers.
What is briam?
Briam is a traditional Greek bake made with sliced vegetables, such as potatoes, aubergine, courgettes, red onion, and tomatoes, all simmered in tomato sauce with olive oil and herbs. It is especially associated with the cooking traditions of the Cyclades and Crete, where slow-roasted vegetable trays are common.
What vegetables can I use in briam?
You can opt for any vegetables you like in briam, which makes it an easy way to use what you already have at home. The classic version relies on potatoes, aubergine, courgettes, red onion, and tomatoes. However, extra vegetables, such as peppers or carrots, slip in without trouble, as long as you slice them to a similar thickness so they cook evenly.
What is the difference between briam and ratatouille?
The main difference between briam and ratatouille is the cooking method. Briam is baked in the oven in a single tray with sliced vegetables arranged over a tomato sauce. Ratatouille is typically cooked on the stove in stages, with each vegetable sautéed separately before everything is combined, which helps keep the pieces more distinct.
Why is my briam watery?
Briam often turns watery when the vegetables release more liquid than the oven can evaporate. This usually happens if the slices are too thick, if they are packed tightly into the tray, or if the oven temperature is too low. Keeping all the vegetable slices around 1 centimetre, giving them enough space in a wide tray, and allowing the heat to circulate properly helps the moisture reduce as it should.
How to store leftover briam?
To store leftover briam, let it cool completely, then place it in an airtight container and refrigerate it for up to three days. When you are ready to eat, reheat it in the oven at 180 °C until warmed through. Should the top begin to get too brown before the centre is properly heated, place a loose sheet of foil over the dish to protect it.
Nutritional values per serving
Energy:
115 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 7.2 g |
| Protein | 10.6 % | 3 g |
| Fat | 30.6 % | 4 g |
| Carbohydrates | 58.8 % | 16.7 g |
You may also like
Try our easy briam recipe
Our recipe for briam delivers the vibrant spirit of Greek cuisine straight to your dinner table with its colourful blend of vegetables. Potatoes, red onion, courgettes, aubergines, and tomatoes settle into the tray like a small rainbow, reminding you of the sunny Greek islands even if the rain is tapping on the windows.
We have kept the recipe traditional to let you experience the simplicity of Greek cooking, where everyday ingredients manage to fill the plate with full power in aroma and flavour.
If you enjoy Greek cooking, spanakopita is a lovely place to keep exploring. The flaky pastry wrapped around a spinach filling has a familiar comfort and sits happily on any table. You can then travel a little further south to Cyprus and try our flavourful halloumi traybake. It shares many of the same vegetables as briam, but the halloumi gives it a delightful Cypriot twist.
Colourful rows of vegetables on a tomato sauce base
Briam is beloved around the world for the way every vegetable plays a clear role. The potatoes soak up the heat slowly and become soft all the way through, giving the whole bake a steady foundation. Aubergine and courgettes sit close in spirit, both soaking up the spices with ease, but they behave very differently once the heat settles in. Aubergine turns almost creamy, carrying an earthy sweetness, while courgettes, on the other hand, stay lightly firm with their clean, slightly grassy note. Red onions begin with a sharp edge, and tomatoes with a tangy one, yet the heat pushes them in the same direction, turning both sweeter and more concentrated as they roast.
All of this settles over a bed of tomato sauce that does far more than simply sit underneath. As the vegetables roast, the sauce rises around them and seeps into their edges, becoming sweeter, more concentrated, and infused with a pleasant acidity. The oregano, garlic, and chilli weave through the vegetables with an herby piquancy.
By the time briam leaves the oven, the vegetables have melded into a single, colourful composition that balances softness, sweetness, brightness, and gentle spice in one comforting, Greek-style bake.
Enjoy this Mediterranean highlight with tasty sides
Briam is absolutely delicious on its own, but it becomes even more special when you set it out as part of a wider Mediterranean spread. It suits those moments when family and friends come over, and the table slowly fills with shared plates. Grilled halloumi, a simple green salad, rice, or roasted peppers all fit the sunny Greek feel. Tzatziki is also a great place to start, and grilled lamb chops or sea bass create a more substantial centrepiece if you are looking for something more significant.
Pitta bread, roasted peppers, or a tray of garlicky mushrooms also work perfectly, giving you a relaxed and generous table that carries a clear Mediterranean spirit.
Add your own twist to briam
Our briam recipe is easy and simple, which naturally invites a little play. It is easy to build on what you already have. If you feel like expanding the tray, you can do so by incorporating additional vegetables. Red peppers integrate with a sweet flavour that deepens as they roast. Carrots turn soft and mellow, with a slight caramel note at the edges. Mushrooms fit in well, too, but you should sauté them briefly first, so they release some of their water before going into the briam.
Seasonings are another place you can allow the recipe to develop in your own way. Start with the herbs: thyme offers a soft woodiness, while rosemary has a stronger, pine-like aroma. As for the spices, a touch of smoked paprika deepens the warmth of the chilli flakes and folds naturally into the roasted vegetables. Fennel seeds are not typically part of traditional seasoning, but their light, anise-like note blends in smoothly and adds an aromatic layer. Cumin takes the flavour in a different direction, offering a warm earthiness that leans more towards a Middle Eastern style while still fitting the roasted vegetables nicely.
