Μπριάμ / Briam (Greek Roasted Vegetables)

Greek Fast With Oil Published April 10, 2026

Briam is the Greek answer to ratatouille, though Greeks would argue the comparison should run the other direction. It is a tray of vegetables — potatoes, zucchini, peppers, tomatoes — drenched in olive oil and roasted slowly until everything is soft, caramelized, and deeply savory. The vegetables cook in their own juices and the olive oil, and the result is far more than the sum of its parts.

This is quintessential ladera cooking. The olive oil is not a garnish; it is a structural ingredient. Use the best you have.

FASTING LEVEL: Fast With Oil (this dish requires oil — it is not meaningfully adaptable to strict days)
SERVINGS: 6
TIME: 1 hour 15 minutes

INGREDIENTS

- 3 medium potatoes, peeled and cut into thick wedges
- 2 medium zucchini (courgettes), cut into thick half-moons
- 2 bell peppers (red and green), seeded and cut into wide strips
- 1 large onion, cut into thick wedges
- 4 ripe tomatoes, roughly chopped (or 1 can/400g crushed tomatoes)
- 4 cloves garlic, sliced
- 150ml extra-virgin olive oil
- 2 tablespoons tomato paste dissolved in 1/2 cup warm water
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon (optional, but traditional in some regions)
- Salt and black pepper to taste
- Fresh flat-leaf parsley, chopped, for serving
- Crusty bread, for serving

METHOD

1. Preheat the oven to 200C/400F.

2. Combine all the vegetables and garlic in a large, deep roasting pan or baking dish. They should be in a fairly even layer — use two pans if needed.

3. Pour the olive oil over the vegetables. Add the dissolved tomato paste, oregano, cinnamon (if using), and generous amounts of salt and pepper. Toss everything together with your hands until well coated.

4. Spread into an even layer. Roast uncovered for 30 minutes.

5. Remove from the oven and stir the vegetables gently, turning the bottom pieces to the top. Return to the oven and roast for another 30-40 minutes, until the potatoes are completely tender, the edges are caramelized, and the juices have thickened into a sauce at the bottom of the pan.

6. Let rest for 10 minutes. Serve warm or at room temperature — it is excellent either way — scattered with parsley and accompanied by bread to soak up the juices.

NOTES

- The secret to good briam is cutting the vegetables in similar-sized pieces so they cook evenly. The potatoes should be the thickest, as they take longest.
- Some versions include eggplant. If adding it, salt the eggplant pieces first and let them sit for 20 minutes to draw out bitterness, then pat dry.
- Feta would traditionally be crumbled over this on non-fasting days. During fasting, the olives-and-bread combination fills that role.
- Leftovers are outstanding stuffed into pita bread for lunch.