Briam (Greek Roasted Vegetables)

Ingredients

• •2 medium zucchini, sliced into ½-inch rounds
• •1 medium eggplant, cubed into 1-inch pieces
• •3 medium Yukon Gold potatoes, sliced into ¼-inch rounds
• •3 medium / 1 × 796 ml can ripe tomatoes, sliced, or canned whole tomatoes
• •1 red bell pepper, sliced
• •1 large red onion, sliced into half-moons
• •4 garlic cloves, thinly sliced
• •½ cup extra-virgin olive oil
• •1½ tsp dried oregano
• •to taste salt and black pepper
• •3 tbsp fresh parsley, chopped, for serving

Directions

1. 1Preheat oven to 400 °F (200 °C).
2. 2Arrange all vegetables in a large, deep baking dish or roasting pan, scattering garlic throughout.
3. 3Crush tomatoes roughly by hand over the vegetables if using canned, or layer fresh slices on top.
4. 4Drizzle olive oil over everything, sprinkle with oregano, salt, and pepper, and toss gently to coat.
5. 5Roast uncovered for 30 minutes, then stir and press vegetables down into the released juices.
6. 6Continue roasting for another 30–35 minutes until potatoes are tender and edges are caramelized.
7. 7Scatter fresh parsley over top and serve warm or at room temperature with crusty bread.

💡 Briam is even better the next day — the juices concentrate overnight. Salt eggplant pieces and rest 10 minutes, then pat dry to reduce any bitterness if your eggplant seems large.

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