Discover the Wholesome Goodness of Briami – A Traditional Greek Vegetable Dish.
Bring the essence of the Mediterranean to your table with Briami, a classic Greek vegetable casserole that highlights the natural flavors of summer produce.
This vibrant dish combines zucchini, potatoes, eggplant, and tomatoes with aromatic herbs and a generous drizzle of olive oil, all topped with crumbled feta cheese for a creamy finish.
Perfect as a vegetarian main or a versatile side, Briami is a celebration of simplicity and tradition.
Its rich, wholesome flavors pair beautifully with grilled meats or crusty bread, making it a must-try for any Mediterranean-inspired menu.
Whether you’re hosting a dinner party or enjoying a quiet family meal, this dish captures the heart of Greek home cooking.
Packed with nutrients and bursting with flavor, Briami is a delightful way to savor the season’s freshest vegetables.
⦁ 8 oz zucchini, halved and sliced on the bias
⦁ 8 oz waxy potatoes, cut into 1/2-inch wedges
⦁ 8 oz eggplant, diced into 3/4- inch squares
⦁ 8 oz tomatoes, concassée
⦁ 12 oz yellow onion, diced large
⦁ 6 oz green bell pepper, diced large
⦁ 1/4 bunch Italian parsley, minced
⦁ 1/2 tsp dried oregano
⦁ 1/4 tsp dried thyme
⦁ 1/4 tsp salt
⦁ 1/4 tsp black pepper
⦁ 4 oz extra virgin olive oil
⦁ 4 oz water
⦁ 8 oz feta cheese, crumbled
1. Preheat the Oven: Set the oven to 375°F.
2. Prepare the Vegetables: Combine zucchini, potatoes, eggplant, tomatoes, onions, bell peppers, parsley, oregano, thyme, salt, and pepper in a large mixing bowl. Toss to mix thoroughly.
3. Arrange in a Pan: Transfer the vegetable mixture to a 1/2 sheet pan or a large baking dish. Pour water evenly over the vegetables.
4. Bake Until Tender: Place the pan uncovered in the oven and bake for about 1 hour, checking periodically to ensure the water has not completely evaporated. Add more water if necessary.
5. Add the Cheese: Once the potatoes are tender, remove the pan from the oven and evenly distribute the crumbled feta cheese over the top.
6. Broil to Finish: Place the pan under the broiler for a few minutes to melt and lightly brown the cheese.
7. Serve: Serve warm as a standalone vegetarian dish or as a side to grilled meats or fish.
🛒 Choosing Ingredients:
✔ Use ripe, seasonal vegetables – Zucchini, eggplant, tomatoes, and bell peppers bring the best flavor.
✔ Choose high-quality olive oil – Enhances the richness and brings out the natural sweetness of the veggies.
✔ Fresh herbs are key – Oregano, thyme, and parsley add an authentic Mediterranean touch.
✔ Opt for ripe tomatoes or canned San Marzano tomatoes – They create a richer sauce.
👩🍳 Preparation:
✔ Slice vegetables evenly – Ensures uniform cooking and a perfect texture.
✔ Salt eggplant before cooking – Draws out bitterness and improves texture.
✔ Layer ingredients properly – Distributes flavors evenly and prevents sogginess.
✔ Let vegetables marinate in olive oil & herbs – Enhances depth of flavor before baking.
🍳 Cooking:
✔ Bake at 375°F (190°C) for 1 hour – Until vegetables are tender and caramelized.
✔ Cover with foil for the first 30 minutes – Keeps moisture in before crisping the top.
✔ Add a splash of broth or wine – Prevents drying out and adds extra depth.
✔ Roast uncovered at the end – Helps develop a golden, slightly crispy top layer.
📦 Storage:
✔ Store in an airtight container in the fridge – Stays fresh for up to 4 days.
✔ Freeze in portions for up to 2 months – Great for easy meal prep.
✔ Reheat in the oven at 350°F (175°C) – Restores the texture and keeps it flavorful.
✔ Drizzle with extra olive oil before serving – Revives the richness of the dish.
🍽 Serving:
✔ Pair with crusty bread or feta cheese – Complements the flavors beautifully.
✔ Serve as a main or side dish – Goes well with grilled meats or seafood.
✔ Garnish with fresh basil or parsley – Adds freshness and color.
✔ Enjoy warm or at room temperature – The flavors deepen as it sits.