015Briam, roast vegetables

Method

Traditional rustic summer tray-bake. Serve warm or at room temperature with plenty of feta cheese and crusty bread to mop the sweet, fragrant oil.

You will need

• large metal or ceramic roasting tray (tapsi)
• box grater
• cutting board
• chef's knife

1. Preheat a conventional oven to 200°C (400°F). 200°C / 400°F
2. In a large deep roasting tray, arrange the courgettes, aubergines, potatoes, sliced onions, and garlic. 10 min Ready when: Vegetables evenly intermingled across the tray
3. Pour over the grated tomatoes and olive oil, then sprinkle evenly with the chopped parsley, dried oregano, sea salt, and black pepper. 3 min Ready when: Seasoning evenly distributed
4. Using clean hands, toss the vegetables thoroughly so every single piece is slicked with olive oil, tomato juice, and seasonings, then spread them in an even layer. 2 min Ready when: No dry spots visible on vegetables
5. Bake uncovered on the middle shelf for 45 minutes until the vegetables have softened and released their liquid. 45 min · 200°C / 400°F Ready when: Tray is bubbling vigorously
6. Gently stir the vegetables to redistribute juices, then return to the oven for an additional 25 to 30 minutes until edges caramelise, excess water evaporates, and potatoes are tender. 30 min · 200°C / 400°F Ready when: Vegetables browned at edges and sizzling in rendered oil
7. Remove from the oven and let rest for at least 20 minutes before serving. 20 min Ready when: Juices settle into rich, sweet glaze

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Make ahead and storing

Can be baked earlier in the day; the flavour improves markedly as the vegetables absorb the olive oil while cooling.

Keeps refrigerated for up to 4 days; reheat gently or eat cold.

Substitutions

• sweet bell peppers for aubergines. Adds extra sweetness and vibrant colour if aubergine is unavailable.

Common mistakes

• Adding extra water to the roasting tray. Vegetables release ample moisture on their own; added water causes them to boil rather than roast and caramelise.
• Covering the tray with foil throughout baking. Traps steam, preventing the golden browning and oil reduction fundamental to a good briam.

Regional variants

• Cretan briam (frequently includes wild fennel fronds and zucchini blossoms)
• Peloponnese briam (often includes okra or Romano beans alongside potatoes)

About the dish

Briam is the quintessential Greek summer vegetable tray bake, frequently referred to interchangeably as tourlou. It brings together the garden surplus of peak summer: courgettes, aubergines, potatoes, onions, and sweet ripe tomatoes, tossed liberally in olive oil and baked uncovered until lightly caramelised and collapsing into tenderness. The name briam is often linked to the Turkish büryan, although in Greece the term evolved exclusively to denote this all-vegetable oven bake, beloved for its simplicity and eaten warm or at room temperature.

Found in all of Greece. Cooked for everyday, summer, lent.

Cousins elsewhere

• Türlü (Turkish). A mixed summer vegetable bake or stew widespread throughout former Ottoman lands, sharing the same seasonal ingredients.
• Ciambotta (Italian). Southern Italian vegetable stew highlighting aubergines, potatoes, courgettes, and tomatoes roasted or stewed in olive oil.

Nutrition per serving (estimate)

339 kcal · protein 4.9 g · fat 23.7 g (saturated 3.3 g) · carbohydrate 30.4 g (sugars 9.4 g) · fibre 6.7 g · sodium 602 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Following nationwide home baking traditions where peak garden vegetables are roasted gently in olive oil..

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