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Recipe · Side dish

Briam (Greek Roast Vegetables)

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Briam (Greek Roast Vegetables)

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Courgettes, aubergine, peppers and onion slow-roasted in olive oil, tomato, garlic and oregano until soft and jammy.

Side dish. Good with roast lamb, grilled chicken or baked white fish. Find a main

Cuisine
Greek
Serves
4
Prep
20 min
Cook
60 min
Total
80 min
Difficulty
Easy

Gluten-freeDairy-freeEgg-freeNut-freeVegetarianVegan

Equipment: Large roasting tin

Ingredients

  • 1 aubergine (eggplant), cut into 2 cm chunks
  • 2 courgettes (zucchini), cut into thick rounds
  • 2 peppers, mixed colours, deseeded and cut into chunks
  • 1 red onion, cut into wedges
  • 3 garlic cloves, sliced
  • 400 g tin chopped tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 10 g flat-leaf parsley, chopped
  • Salt and black pepper

Method

  1. Heat the oven to 190°C (fan 170°C).
  2. Put the aubergine, courgettes, peppers, onion and garlic in a large roasting tin. Add the tomatoes, oil, oregano, 1 tsp salt, some pepper and 100 ml water and toss everything together.
  3. Roast for 30 minutes, then stir and roast for 25-30 minutes more until the vegetables are very soft and caramelised at the edges and the sauce has thickened.
  4. Leave to settle for 10 minutes, then scatter with the parsley and serve.

Swaps and tips

This version leaves out the potatoes that are often added. Briam is even better the next day and keeps for 4 days in the fridge; serve it warm or at room temperature.

Easy variations

  • Crumble over some feta for the last 10 minutes
  • Add a handful of chopped dill with the parsley
  • Add a pinch of chilli flakes
  • Include a few okra or green beans

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
3 g10 g5 g7 g120 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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