Entree, Lathera (Greek Vegetable Casseroles), Mediterranean Diet Recipes, Vegetable Main Courses, Vegetarian

Briami (The Greek Ratatouille)

August 22, 2020
Greek Grilled Vegetables Briami

I don’t like to describe a dish using the name of a dish of another culture, but if you ask someone (who is not Greek) what briami is they willl probably just give you a blank look. If you ask them what ratatouille is, well… there are more possibilities that they will know that it’s not just a cartoon.

So today is briami or briam day. This is another summer favorite, although I have to admit, I also make it during other seasons without eggplant. Briami is basically chunks of vegetables cooked in olive oil, and it belongs to the lathera family. But you don’t just add any vegetable you want, there are certain vegetables that make up briami: potatoes, zucchini, eggplant, onion, tomato, sometimes okra and bell pepper. You can make briami in a pot just like you would make ….let’s say fasolakia lathera (green beans with tomato and olive oil), or in the oven which is how I like it. With the roasted version, the vegetables become crispy and in combination with feta cheese and a fresh bread, this is a perfect meal.

Obviously this dish is a vegetarian’s (and a dietitian’s) dream come true; plenty of vegetables, but also a great source of antioxidants and fiber. Plus you’re getting all those good fats from the olive oil. Of course as with most Greek vegetable dishes, it is consumed on its own as a main course and you need to eat feta with it.

Greek Grilled Vegetables Briami

It is also very easy and kind of works even if you don’t have all the vegetables on hand. And, I have to add: my sons love it! Not many kids love eggplant, but roast it with potatoes, onions and olive oil and they will!

I make it all the time and it’s never exactly the same. Sometimes I omit one of the vegetables, sometimes I cut them in different shapes, but the taste remains the same. For this version, I used cherry tomatoes and didn’t peel the potatoes (Greeks almost always peel the potatoes), but it is basically the same recipe with just a bit of a different look. Also, don’t try to avoid the olive oil or use just a tiny bit, otherwise you’ll just end with some watery roasted vegetables.

Briami (The Greek Ratatouille)

Greek Grilled Vegetables Briami
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Crispy potatoes, zucchini, eggplant, onion, tomato and bell peppers, roasted in olive oil. Eat it with feta cheese and fresh bread.
Course: Entree, Side Dish
Cuisine: Greek, Mediterranean
Keyword: Greek Roasted Vegetables
Servings: 4
Author: Elena Paravantes RDN
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  • 4 medium potatoes
  • 1 cup chopped tomatoes or sliced or cherry tomatoes
  • 3-4 eggplants
  • 4-5 zucchini
  • 1-2 onions
  • 2 peppers optional
  • 3 cloves garlic chopped
  • 2 tablespoons tomato paste
  • About a cup of olive oil
  • About a cup of water
  • 2 tablespoons dry mint
  • 2 tablespoons oregano
  • 1/4 cup parsley
  • Salt/Pepper


  • Preheat oven at 350 F (180 C)
  • Cut potatoes and eggplant in about 2 inch pieces, the zucchini in 1/2 inch slices. The onion in quarters and if using peppers in slices.
  • Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano. Mix.
  • Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
  • Add about 3/4 to 1 cup olive oil and mix well. We usually do it with our hands.
  • Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
  • Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
  • Pour in a corner of the pan about 1/2-3/4 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables.Pour more later if it seems like they are becoming dry.
  • Cover with aluminum foil and roast for about an hour.
  • After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).
  • If they are cooked, remove the foil and roast for another 1/2 hour until the potatoes start turning golden brown.
  • Let it cool and serve with bread and feta cheese. You can also serve cold.


* Aim to have about 4 lbs vegetables, you may prefer more zucchini and less eggplant for example.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet
 Photo by Elena Paravantes

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  • Reply Wayde April 14, 2014 at 5:04 pm

    What is a serving size and caloric intake? I could eat this entire pan! I’m also concerned about the amount of olive oil that is used and how to really take that into consideration when determining if this is a dish that I should make.

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  • Reply Sue October 31, 2014 at 2:58 pm

    Hi Elena! I had been making another version of Briami (before I discovered your blog) which was quite good but considering the success of all your other recipes I have had the pleasure of trying, I am now willing to switch 🙂 My other recipe called for cumin but yours doesn’t which is fine BUT I was wondering why dry mint is used instead of fresh? We love fresh mint; it is so plentiful even in the supermarkets, and we use it in so much of our Greek (Cretan) cooking, but I will try the dried if you recommend it. Let me know!

    • Reply Elena Paravantes RD November 5, 2014 at 7:32 am

      Hi Sue, This recipe is influenced from my mom’s recipe, she uses quite a few dried herbs, many times they are more intense in flavor.

      • Reply Karen July 25, 2019 at 3:24 pm

        Hi Elena,
        Just came across your briami recipe, sounds delicious and can5 wai5 to make it. Was wondereing if all of the herbs are dried especially the parsley or is it fresh flat leaf?


  • Reply Sue November 6, 2014 at 4:03 pm

    Thanks, Elena! I couldn’t find dried mint so went with a ton of chopped fresh mint, and it came out great. My boyfriend missed the cumin but I (and his daughter) LOVED your recipe over the one I had been using before. It was fresher and lighter-tasting, especially with a squeeze of fresh lemon once on the plate. Thanks so much for another great recipe.

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    I will try this. I’ve been looking for a way to cook summer vegetables. This is a nice way to enjoy fresh local produce!

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    Briami is my ultimate comfort food – I also serve it for my vegetarian friends….and it’s always a hit!

  • Reply Lucinda August 7, 2018 at 8:43 pm

    Can’t wait to try this now that aubergines and courgettes are finally coming into season here in the UK! Just to clarify: are the chopped tomatoes fresh or canned? Or does it not matter?

    Thanks for another delicious recipe!

  • Reply Jill November 11, 2018 at 4:21 pm

    Is it ok to make this dish in a slow cooker, instead of the oven. I work long hours and putting it in the slow cooker before heading out the door would be best for me. Thanks and love your site!!

    • Reply Elena Paravantes RDN November 12, 2018 at 6:01 am

      Thanks Jill! It should be ok, but it will not have the texture of the roasted version.

  • Reply Tia December 1, 2018 at 5:15 pm

    How many servings is this recipe supposed to make? I made it last night (and it was delicious by the way) but I had 2 full sheet pans which were on the verge of overflowing and I didn’t even use as many of each ingredient as was suggested in the recipe. Just want to make sure I’m doing it right and portioning properly.

    • Reply Elena Paravantes RDN December 10, 2018 at 6:07 am

      Hi Tia, Usually I get a full large pan. But depending on the size of the vegetables it can go over. Also the tomatoes I just place on top.

  • Reply Jayme January 5, 2019 at 5:50 pm

    Hi! I’d like to add this to my staple dinner meal as I’m mapping out my “elena’s” vegetarian diet… but, it’s winter. Can I follow this successfully in the winter? Or do you have a version that you make in the winter as well?

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  • Reply Meg June 12, 2019 at 5:16 pm

    This looked sooo good on your instagram!! How many servings does this make? I love by myself and want to cut it down to an amount I can reasonably eat in a few days! Thank you for sharing!

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      *live by myself lol

    • Reply Elena Paravantes RDN June 23, 2019 at 10:22 am

      I would say about 4 servings. The servings are pretty large as it is only vegetables. You can also use it as a topping over pasta or on toast.

  • Reply Zaferia August 31, 2019 at 4:48 pm

    Can you post the nutritional numbers for your recipes? I’ve tried many. And they are spot on! Thank you for sharing

  • Reply Katerina January 1, 2020 at 2:51 pm

    Good solid recipe, one of my favorites!5 stars

  • Reply Barbara July 23, 2020 at 10:57 pm

    Made this tonight and it was FANTASTIC! I made the recipe as written except that I didn’t have eggplants so I added a package of Al Fresco cooked chicken sausage. I used cherry tomatoes from my garden. It was a full meal on a sheet pan and so delicious. I would not change a thing. Thank you for the recipe5 stars

  • Reply Odette Fry August 7, 2020 at 6:21 am

    It would be awesome to make a pasta and toss the leftover veg into it (maybe cut up a bit more) and some fresh tomato sauce.
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  • Reply Dolly August 9, 2020 at 5:25 pm

    Hi Elena. This recipe looks delicious. Do you peel the eggplant before cooking it?

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    Came across this Briami recipe and decided to try it. It was absolutely awesome. Added a little feta to the dish at the end and had some couscous with it.5 stars

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    i got all the idea which i was searching on the whole internet from this post. Also the way of explanation was quite awesome.5 stars

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