Crispy potatoes, zucchini, eggplant, onion, tomato and bell peppers, roasted in olive oil. Eat it with feta cheese and fresh bread.

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 or Briam- Authentic Greek Roasted Vegetables

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
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  • 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


  • 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.


* Aim to have about 4 lbs vegetables, you may prefer more zucchini and less eggplant for example.
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Recipe Rating


  1. I made this for the first time today, but all of the vegetables except the potatoes were very soft and seemed overcooked, although they were crisp on the edges! I use a fan oven, so converted the temperature to 160°C, but should I also reduce the cooking time? I’d like to try again, so would appreciate any help!

    1. I made this tonight for the first time. I was in a hurry and cut the vegetables a bit smaller. I used 180 fan oven and only needed about 40 minutes. I think I should have added a little more tomato, as it was a little dry, but still good and easy. I think you really have to check the vegetables every so often as it really depends on how you cut them. Potatoes take longer, whereas zucchini, capsicum and eggplant need less time, so definitely cut the potatoes smaller.

  2. Dorte Dahlin Stilling says:

    Just love this recipe! So tasty and easy and awesome for a plantbased eater like me. Thanks!!!5 stars

  3. Christine says:

    Since discovering your site I have made this recipe countless times in summer. It is delicious. Last night I used cubed butternut squash instead of potato because I was out of potatoes. We ate it with tzatziki (your recipe), crusty bread and a piece of feta. So good! I really enjoy your site and the wealth of information that you share.5 stars

  4. Donnajean says:

    I’ve made this but it never seems to fit in one layer in the pan. Is that necessary? Should I use 2 pans? 2 eggplants and 2 zucchini plus all the rest just seems like more than fits in one layer.5 stars

    1. Yes. Use 2 sheets if needed. I make a similar thing from my own recipe and always need 2 sheets. Whatever gets a single layer.

  5. Domenico Gurliacci says:

    I love this recipe. It has the oregano and tomato paste another recipe I looked at didn’t have. But the addition of mint sounds really nice to brighten up the dish.

  6. giulianna says:

    calls for a cup of tomatoes but they arent written in the instructions?

  7. Elizabeth says:

    I have made a different Briami recipe from a Mediterranean cookbook that I enjoy, but I’m going to try yours too! Need to go shopping for eggplant!!

  8. J. Thornton says:

    I am newly diabetic, type 2, though a healthy eater generally. It would be a wonderful thing to have the nutritional breakdown on your fantastic recipes! Love your site thank you!

  9. This recipe is one of the best dishes I’ve ever eaten. I make it every week or two in a huge double batch and then freeze it for breakfasts and/or lunches. With delicious feta and some homemade whole wheat pita bread, it’s healthful fare I never get tired of eating. I usually omit the potatoes and increase the eggplant and zucchini. It’s probably not authentic, but I like adding baby bella mushrooms as well. Before I made this, I didn’t even like eggplant. Now I can’t get enough. Thank you, thank you, for this amazing recipe!5 stars

    1. Thank you Carly! It’s so easy (and enjoyable) to eat all sorts of vegetables this way. Happy you are enjoying it!