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Briam (Greek Baked Zucchini and Potatoes)

Rated as 4.55 out of 5 Stars

"Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side."
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2 h servings 534
Original recipe yields 4 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
  3. Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.


  • Cook's Notes:
  • You can "puree" the tomato by cutting them in half and grating them on a large box grater, leaving the skin behind.
  • This might seem like a lot of time in the oven, but trust me. The bulk of the flavor is derived from this, and you definitely want some nice crusty and charred edges on your vegetables for maximum flavor.
  • Don't be afraid of salt and pepper with this dish. Be liberal for best results. Start out as you normally would, and you can always add more seasoning when you check after the 1-hour mark!
  • If vegetables are too dry in step 3, add a few tablespoons hot water. There should be no water left in the end, however.

Nutrition Facts

Per Serving: 534 calories; 28.3 65.8 11.3 0 141 Full nutrition

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  1. 190 Ratings

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Most helpful positive review

For all of us that have to mess with it..... DON'T!!! It took all of my will power to not add a little of this or that. Namely garlic. This is hands down phenomenal made just as directed. Greek ...

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For all of us that have to mess with it..... DON'T!!! It took all of my will power to not add a little of this or that. Namely garlic. This is hands down phenomenal made just as directed. Greek ...

I loved this recipe—my husband no-so-much but he’s not a big feta fan. Tomatoes at this time of the year are tasteless so I used canned purée and it worked perfectly. I made the full recipe, my...

WOWZA....this was sooooooo good! When I am trying out a dish for this first time, I try to follow the ingredients and instructions verbatim. However, I actually made a mistake and cut EGGPLA...

I made 1/2 of this recipe because I wasn't sure my family would eat this. My husband eats very few vegetables, but this recipe he actually had 2 helpings. He NEVER eats 2 helpings of vegetables...

This was delicious. I halved the recipe and sprinkled with some crumbled feta for the last 10 minutes in the oven (per the suggestion of another reviewer). The box grater idea for the tomatoes w...

I CUT THE RECIPE IN HALF AND IT BARELY FIT INTO A 9X13 DISH! DELICIOUS!!! ??? I used 2 large zucchini, 2 large red onions, and 3 medium large potatoes, 1 can 14.5 oz tomato puree, a hand full of...

Hubby and I loved it. Used large can of puréed tomatoes instead of fresh ones. Will cut recipe in half next time but had leftovers with kielbasa in it the next night. Definitely a repeat. Us...

Delicious! will make again. I did make a few changes - only one onion just due to personal taste - and felt like that was plenty. I put the tomatoes and some garlic cloves in the food process...

To make the prep easy do the following: Slice potatoes, zucchini and onions and put in a 2.5 gallon zip lock bag. Then add a 28 oz can plum tomatoes, 1/2 c olive oil and salt and pepper to bag...