Authentic Greek Briam (Traditional Baked Summer Vegetables with Extra Virgin Olive Oil and Greek Oregano)

Greek, Vegetables & Legumes

Authentic Greek Briam

Layers of sliced zucchini, sweet eggplant, and tender Yukon Gold potatoes slow-roasted in Hellenic extra virgin olive oil, sweet summer tomatoes, and wild oregano.

Prep Time

20 Mins

Cook Time

60 Mins

Servings

6 Servings

Skill Level

Easy

History & Origins

The Pinnacle of Greek Laderá Olive Oil Braising

Briam stands as the crown jewel of Greek laderá cooking—dishes prepared with an abundance of extra virgin olive oil that braises garden produce until meltingly sweet and tender without any meat required.

Ingredients

Garden Vegetables, Tomato Sauce & Olive Oil

  • •2 medium Zucchini, sliced into 1/4-inch coins
  • •1 medium Globe eggplant, sliced into 1/4-inch half-moons
  • •3 medium Yukon Gold potatoes, peeled and sliced into thin rounds
  • •2 medium Red onions, cut into wedges
  • •1 can (14 oz) Finely crushed San Marzano tomatoes with garlic
  • •2/3 cup Greek Koroneiki extra virgin olive oil

Finishing, Garnishes & Chef’s Additions

  • •1 tbsp Dried wild Greek mountain oregano (rigani)
  • •1/3 cup Fresh flat-leaf parsley, finely chopped
  • •6 oz Authentic Greek barrel-aged feta cheese, crumbled
  • •Crusty bread Rustic sourdough loaf for dipping

Step-by-Step Instructions

Preparation & Method

1
Step 1: Toss Vegetables with Olive Oil & Herbs

In a large mixing bowl, toss sliced zucchini, eggplant, potatoes, and red onions with 1/2 cup of extra virgin olive oil, wild Greek oregano, salt, and freshly ground black pepper until thoroughly coated.

2
Step 2: Layer into Baking Dish & Pour Tomato Purée

Arrange sliced vegetables in alternating overlapping rows in a heavy ceramic baking dish. Whisk crushed tomatoes with minced garlic and remaining olive oil, then spoon evenly across vegetables.

3
Step 3: Covered Slow Roast & Uncovered Caramelization

Cover tightly with foil and bake at 390°F (200°C) for 40 minutes until potatoes are soft. Remove foil and bake an additional 20-25 minutes until juices reduce to rich oil and vegetable edges develop deeply roasted caramelization.

4
Step 4: Rest, Garnish with Parsley & Barrel Feta

Let Briam rest for 15 minutes to allow savory olive oil to settle into the vegetables. Scatter chopped fresh parsley and crumbled Greek feta over top, serving warm with thick crusty bread.

Beverage Pairing

Assyrtiko (Santorini) / Roditis Peloponnese

High-acid, mineral-focused Greek white wine provides bright citrus acidity that cuts through rich roasted olive oil and salty feta.

Culinary Science Insight

Laderá Lipid-Soluble Lycopene Release

Roasting vegetables submerged in extra virgin olive oil extracts fat-soluble lycopene from tomatoes and polyphenols from oregano, concentrating natural sugars into a savory reduction.