Briam: Roasted Vegetable Casserole in a Savory Sauce

Greek Cuisine. Briam
Steve Outram / Getty Images
  • 90 mins
  • Prep: 30 mins,
  • Cook: 60 mins
  • Yield: 1 Casserole (6 to 8 Servings)
Ratings (7)

Briam is an oven-roasted vegetable dish that can be adapted according to what is in season. Layers of potatoes and vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish. This is another beautiful example of how Greek cuisine is known for taking ordinary ingredients and making them taste extraordinary. 

This recipe features zucchini but the traditional version with eggplant is also delicious, having a similar flavor to ratatouille. Feel free to use a combination of vegetables, whatever is fresh or that you have on hand—a vegetable medley is always a welcome dish for a tasty lunch or light dinner. You can also add a bit of crumbled feta cheese before serving for extra flavor.

What You'll Need

  • 4 large potatoes
  • Salt and pepper, to taste
  • 1/2 cup olive oil, plus more for drizzling
  • 1 medium onion, diced
  • 4 cloves garlic, finely minced
  • 1/2 cup dry white wine
  • 1/2 cup fresh dill, chopped
  • 1/2 cup​ fresh parsley, chopped
  • A pinch of dried mint
  • A pinch of dried basil
  • 2 cups tomato sauce
  • 1/2 cup of water
  • 4 large tomatoes, sliced
  • 1 lb. zucchini, sliced into thin rounds

How to Make It

  1. Peel and boil the potatoes in generously salted water until nicely tender. When cool enough to handle, slice the potatoes into 1/4-inch rounds and set aside.
  2. Heat 1/2 cup olive oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the 1/2 cup wine and saute a few minutes more.
  3. Add the herbs, tomato sauce and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.
  1. Preheat the oven to 425 F.
  2. While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.
  3. Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next, add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.
  4. Next, add the zucchini and top with the remaining sauce. Bake for one hour or until the vegetables have cooked through and are very tender.
Nutritional Guidelines (per serving)
Calories 238
Total Fat 14 g
Saturated Fat 2 g
Unsaturated Fat 10 g
Cholesterol 0 mg
Sodium 68 mg
Carbohydrates 24 g
Dietary Fiber 4 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)