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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Ingredients

  • 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

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 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.

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

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52 Comments

  • Reply padam thal October 5, 2020 at 2:54 pm

    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

  • Reply One-Pot Greek Zucchini Rice | Olive Tomato October 6, 2020 at 12:47 pm

    […] 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 […]

  • Reply Allison Davis December 11, 2020 at 12:04 pm

    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?

    • Reply Elena Paravantes RDN December 11, 2020 at 1:51 pm

      Hi Allison, I’ll usually take a chunk and cut off a bit with my fork with every forkful. For the kids though I crumble it on top. Both ways are fine.

  • Reply Marjorie Chmiel January 6, 2021 at 6:21 pm

    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

    • Reply Elena Paravantes RDN January 6, 2021 at 7:03 pm

      Hi Marjorie, Thank you!! Your amounts are about right. Depending on your needs you can always reduce the amount of cheese or bread.

  • Reply Marjorie Chmiel January 6, 2021 at 10:14 pm

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

  • Reply Julie S January 7, 2021 at 5:27 pm

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

  • Reply Diana January 11, 2021 at 10:05 pm

    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.

    • Reply Elena Paravantes RDN January 12, 2021 at 7:19 am

      Green beans go in the same time. Beans like legumes would need to be soaked and boiled beforehand.

  • Reply Marina January 17, 2021 at 9:12 pm

    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

    • Reply Elena Paravantes RDN January 18, 2021 at 12:53 pm

      Hi Marina, Yes you can use fresh mint. You can use perhaps some leeks instead of onion.

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