Briam (Roasted Vegetable) Casserole

Greek Cuisine, Briam
Steve Outram / Getty Images
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
238 Calories
14g Fat
24g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 238
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 68mg 3%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Protein 5g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

Steps 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.

  4. Preheat the oven to 425 F.

  5. 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.

  6. 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.

  7. 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.

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