Dinner · 75 min · greek

Briam (Roasted Summer Vegetables)

This is the kind of Greek dinner you’ll make on repeat — yukon gold potatoes and zucchini, 75 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Yukon gold potatoes
• 1.5 lb Zucchini
• 1 large Eggplant
• 2 lb Ripe tomatoes
• 1 large Yellow onion
• 4 cloves Garlic
• 2/3 cup Extra-virgin olive oil
• 2 tbsp Dried oregano
• 1/3 cup Fresh parsley
• 2 tsp Salt

Steps

1. Cut everything into similar 1-inch pieces — even size means even cooking, and briam is all about every vegetable finishing at once. Salt the eggplant and rest 15 minutes, then pat dry.
2. Toss everything in a large roasting pan with the oil, oregano, and salt. It will look like far too many vegetables for the pan; they shrink by a third.
3. Roast at 400°F for 45 minutes, stirring twice, until the vegetables are tender and caramelized at the edges. Then add a splash of water and roast 15 more minutes — the steam finish melts everything into a cohesive, jammy tangle.
4. The briam is done when the potatoes yield to a spoon and the tomatoes have collapsed into a sauce. Rest 10 minutes, then shower with parsley.
5. Serve warm or at room temperature with feta and bread. Leftovers are a cook’s prize — the flavor deepens over two days, and cold briam makes a fine lunch straight from the fridge.

Build my plan — free

← All recipes