Briam (Greek Baked Zucchini and Potatoes)

Name: Briam (Greek Baked Zucchini and Potatoes)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2 pounds potatoes, peeled and thinly sliced; 4 large zucchini, thinly sliced; 4 small red onions, thinly sliced; 6 ripe tomatoes, pureed; 0.5 cup olive oil; 2 tablespoons chopped fresh parsley; sea salt and freshly ground black pepper to taste

4.6

(383)

308 Reviews

78 Photos

This briam recipe makes a roasted vegetable dish with potatoes, zucchini, tomatoes, red onions, and 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. With olive oil as the only source of fat, it is a quintessential example of the Mediterranean diet — and it's vegan to boot. Briam can be served as a main course with a hearty chunk of feta on the side.

Recipe by Diana Moutsopoulos

Updated on May 4, 2023

78

Prep Time:

30 mins

Cook Time:

1 hr 30 mins

Total Time:

2 hrs

Servings:

4

Jump to Nutrition Facts

Ingredients

2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, puréed
½ cup olive oil
2 tablespoons chopped fresh parsley (Optional)
sea salt and freshly ground black pepper to taste

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes). Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
Bake in the preheated oven for 1 hour. Stir, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
Cool briam slightly before serving or serve at room temperature.

Dotdash Meredith Food Studios

Tips

You can purée the tomatoes 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 as you normally would, and you can always add more seasoning when you check after the 1-hour mark.

Add a few tablespoons of hot water if vegetables are too dry in step 3. There should be no water left in the end, however.

Nutrition Facts (per serving)

534	Calories
28g	Fat
66g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 534
% Daily Value *
Total Fat 28g	36%
Saturated Fat 4g	20%
Sodium 141mg	6%
Total Carbohydrate 66g	24%
Dietary Fiber 13g	45%
Total Sugars 16g
Protein 11g
Vitamin C 136mg	678%
Calcium 117mg	9%
Iron 5mg	27%
Potassium 2442mg	52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.