Baked Summer Vegetables (Briam)

Briam is Greece’s version of the French ratatouille, much like Patitcio is Greece’s version of Italy’s Lasagna. Both briam and ratatouille are unique to their countries but share a Mediterranean heritage of using only the freshest local olive oil with the summer’s freshest vegetables. This dish is great anytime of the year but reaches perfection when made with the freshest, in-season vegetables and a good extra-virgin olive oil.

Greek Briam

Briam – Baked Summer Vegetables

This dish is equally as good cold, hot, or warm. Many versions include okra and potatoes, both of which are skipped here. This dish is good all year round but goes to another level when made mid-summer with the freshest ripe vegetables available. Using a food processor will reduce preparation time substantially.
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Course: Brunch, Lunch, Side Dish
Cuisine: Greek, Mediterranean
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 6
Author: My Hungry Traveler


  • Food processor with slicing attachment
  • Earthenware baking dish
  • Large heavy skillet
  • Medium bowl


  • 1 medium Eggplant, sliced ¼-inch disks, large ones then halved
  • 2 medium Red onion, sliced lengthwise into ¼-inch crescents
  • 3 medium Zucchini, sliced into ¼-inch disks
  • 2 large Red bell pepper, stemmed, seeded and sliced ¼-inch
  • 4 small Roma tomatoes, sliced ¼-inch thick
  • 4 cloves Garlic, chopped
  • 16 Kalamata olives, pitted
  • 15 oz Can crushed tomatoes
  • ¼ cup Flat leaf parsley, chopped + 1 tbsp for garnish
  • 2 tsp Dried dill
  • 2 tsp Dried oregano or marjoram
  • ¾ cup Extra virgin olive oil
  • Kosher salt and black pepper to taste


  • Preheat oven to 350°F(177°C). Slice onion halves in a food processor with the slicing attachment. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook onion until soft, about 8 minutes. Add garlic, a pinch of salt, and cook 2 more minutes.
    While onions cook, slice roma tomato, zucchini, and bell pepper in the food processor. Place each on its own paper towel. Add olive oil, parsley, oregano, dill, salt and pepper to a bowl.
    Spread a layer of ½ crushed tomatoes and ½ the onion/garlic. Add layers of ½ tomato slices, ½ zucchini, and ½ peppers. Pour ½ oil/herb mixture next, season with salt and pepper. Repeat layers with rest of the oil/herb mixture poured on them. Top that with remaining onion, then crushed crushed tomatoes. Sprinkle parsley and olives on top.
    Place in oven for 1½ hours. Remove and allow to set for a few hours before serving.


Calories: 349kcal | Carbohydrates: 22g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 266mg | Potassium: 921mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2481IU | Vitamin C: 104mg | Calcium: 74mg | Iron: 2mg

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