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

Briami (The Greek Ratatouille)

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
Print Recipe Pin Recipe

Ingredients

  • 2 medium potatoes
  • 1 cup chopped tomatoes or sliced or cherry tomatoes
  • 1-2 medium eggplants
  • 2-3 medium zucchini
  • 1 onions
  • 1 bell pepper
  • 3 cloves garlic chopped
  • 2 tablespoons tomato paste
  • 1/2 cup + 2 tbsp Extra virgin olive oil
  • Warm water
  • 2 tablespoons dry mint
  • 2 tablespoons oregano
  • 1/4 cup parsley
  • Salt/Pepper

Instructions

  • 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 the 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 1/3 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 30-45 minutes until the potatoes start turning golden brown.
  • Let it cool and serve with bread and feta cheese. You can also serve cold.

Notes

* 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

You Might Also Like

Subscribe
Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

56 Comments
Inline Feedbacks
View all comments
6 months ago

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

[…] ingredients. The choices are endless: we roast it in the oven along with other vegetables like in briami (roasted vegetables) and gemista  (roasted stuffed tomatoes), we make it into a savory pie, we […]

Allison Davis
4 months ago

This sounds so delicious!! I have a question about the Feta that you eat with it. Do you just put a slice of feta on the side? Or do you crumble some on top?

Marjorie Chmiel
3 months ago

Hi Elena. I recently found your website while looking for info about how to follow the Mediterranean Diet. Your down to earth way of explaining how and why this way of eating works is very refreshing. Thank you for that. Today I made your recipe for Briami. It was delicious and way more filling than I expected. I served it with one slice of nice hearty bread and about 2 oz of feta cheese, but I’m not sure if that was the right amount of bread or feta. Would you please let me know if I should have more bread or feta with this dish?? Thanks5 stars

Marjorie Chmiel
3 months ago

Thanks Elena. Roasted butternut squash with pine nuts and Cranberries is next!!!

Julie S
3 months ago

Looks delicious! I love roasted veg and will make this for a family gathering. Quick question: do you use dried or fresh parsley?

Diana
3 months ago

Hello Elena,
I just read you also made this with beans, how should I incorporate them? at the thime it goes to the oven?

thanks for your recipes! I am looking forward to get your cookbook.

Marina
3 months ago

Hi Elena.
Your recipe looks delicious!
I’ve got a question about mint and garlic.
1. Can I use fresh mint ?
2. I’m suffering from IBS, so I can’t have garlic or onions,
How can I replace them ( especially garlic)?5 stars

SP
2 months ago

Hello! I loved the sound and look of this recipe, but the reality was very frustrating. When I selected the quantity of vegetables according to the recipe, I had close to 7 lbs of vegetables, not counting the tomatoes and onion. So I put some things (roughly half) back to bring it under 4 lbs. But the mountain of cut vegetables I ended up with barely fit in my largest bowl (and I even held back on using all of the vegetables I had purchased). I knew it would not fit in a single layer in my 12×17 sheet pan. So I roasted it all piled high in a covered roasting dish for an hour. I did not add water, as there was ample moisture in the vegetables themselves. After an hour I transferred the vegetables to the sheet pan (reserving the juices for later), where they more or less fit, but it took almost another hour roasting to brown them and reduce the remaining moisture (at a temperature closer to 400). When finished, I poured the reserved juices over the vegetables, and used some hot water to get the browned bits from the pan and added those as well. In the end — it was delicious, and I would absolutely make it again. But it took much more time to prep all those vegetables and more time to cook than the simplicity of the recipe suggested. To help me and others, could you please share the dimensions and brand of the blue roasting pan in your photograph? Thank you!

Browneyedfili
2 months ago

This is a pretty tasty vegetable medley. I think less oregano would be better, but looking at all the recipes on this site, it seems oregano is pretty heavily used in Greek cooking. The only issue I had were the amounts. The recipe calls for 4 lbs of veggies, but then also says all the vegetables should fit in one layer on the pan. That was not the case for me. I also could not fit all the vegetables into one large bowl. So I’m not sure if my vegetables were just way bigger than vegetables you would find in Greece (I’m in the U.S.), but I had to split into two big bowls and mix and then I had to use 1 large sheet pan and as I do not have many sheet pans, I had to resort to using two round pizza pans in addition to the sheet pan and I still did not get all the veggies cooked (the rest are in a bowl in the fridge and I plan to cook them tonight hopefully). Overall, we enjoyed the dish. We served with bread and feta and also the spicy feta dip from this website we dipped our bread in too.4 stars

Sarah
6 days ago

Amazing taste and easy to make! I ate it with a little feta cheese and didn’t feel like I needed the bread. The only thing is that following the recipe I got A TON of veggies that were no way going to fit into one baking dish, so you might need two.5 stars

Diane
38 seconds ago

I’ve made Ratatouille before and I like putting it on polenta and of course feta! Love it feta. Need to try your version. I have discovered how much I love fresh mint vs dried. I will give it five stars simply because it is one of my favorite vegetarian meals and I am sure this version won’t disappoint me.5 stars