Briam is one of Greece's most loved vegetable dishes, combining fresh seasonal vegetables with rich tomato, garlic, parsley, and extra virgin olive oil. Slow-roasted until tender and golden, it's a simple, wholesome meal that celebrates the flavours of the Mediterranean.
Serves: 6–8
Ingredients
- 2 courgettes, sliced
- 2 eggplants, sliced
- 4 potatoes, peeled and sliced
- 1 onion, sliced
- 2 capsicums, sliced
- 2 cloves garlic, finely minced
- 2 ripe tomatoes, sliced
- 1 can KYKNOS Crushed Tomatoes
- ½ cup fresh parsley, finely chopped
- 1 cup ILIADA Extra Virgin Olive Oil
- 1 cup water
- Salt and freshly ground black pepper
Method
- Preheat your oven to 200°C.
- Arrange the potatoes, eggplant, courgettes, onion, capsicum, and sliced tomatoes in a large baking dish.
- Pour the KYKNOS Crushed Tomatoes evenly over the vegetables. Sprinkle with the garlic, parsley, salt, and pepper.
- Add the water, then drizzle generously with the ILIADA Extra Virgin Olive Oil.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, gently stir the vegetables, and return the dish to the oven uncovered for a further 25–35 minutes, or until the vegetables are tender and beautifully caramelised.
- Allow to rest for a few minutes before serving.
To Serve
Serve warm with feta cheese and crusty bread, or alongside grilled meat, chicken, or fish. Briam is also delicious served at room temperature and often tastes even better the next day.
Emily's Tip
For the best flavour, use a generous amount of good-quality olive oil. As the vegetables roast, they absorb the tomato, garlic, herbs, and olive oil, creating the rich, authentic flavour that makes Briam a favourite in Greek homes.Tradti