This Greek Briam (Briami) recipe for a roasted vegetable casserole of sliced veggies in tomato sauce with fresh parsley is an oil-free version of the traditional Greek dish.
Why you’ll love this recipe
- Slow-roasted, saucy vegetables make a delicious main course or side dish. These saucy veggies are perfect alongside bread for scooping up sauce or serving over rice or high-protein quinoa.
- An easy dish to prepare because no complicated methods or pre-cooking are required.
- A ‘nothing but wonderful vegetable casserole, prepared with no added oil, is low fat and healthy.
Potatoes. I prefer using unpeeled, thin-skinned potato slices. Red potatoes would be a good option, but sweet potatoes aren’t the best fit for this recipe. They will break down and become too moist.
Zucchini. A classic ingredient and a great way to cook juicy zucchinis (courgette).
Red onions. Red, yellow, or white onions can be used. I used a large red onion, and it filled the casserole dish.
Bell peppers. Not all Briam recipes use bell peppers. Still, green pepper adds a slightly bitter flavor that is an excellent contrast to the tomatoes. You can also use red peppers or a combination.
Carrots. Carrots add brightness, sweetness, and more veggie variety.
Fresh tomatoes. Briam is often made with summer vegetables and bright, fresh tomatoes or diced cherry tomatoes.
Tomato sauce. Use plenty of tomato sauce (tomato passata) that is of good quality and doesn’t contain extra herbs or flavors.
Fresh parsley. Parsley, Italian flat-leaf or curly, is central to this recipe. A little dill complements the flavors if you want to add other fresh herbs.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Instructions & pro tips
Step 1: Mix the zucchini and sliced potatoes with half the chopped parsley, half the oregano, rosemary, salt, and pepper in a large mixing bowl. Set aside.
Step 2: In a large bowl, combine the tomato sauce, fresh tomatoes, garlic, celery, and the remaining parsley, oregano, salt, and pepper.
Step 3: Add half the tomato mixture to the bottom of a large, round Dutch oven or baking dish. Starting on the outer edge of the baking dish, line the vegetables. I added a couple of potatoes and zucchini slices, then a carrot and green pepper, another potato and zucchini, then a few red onion slices.
Step 4: Add the rest of the sauce over the top of the vegetables, then cover the dish with a tight-fitting lid or aluminum foil.
Bake in the middle of the oven for 45 minutes, then remove the covering and bake for 30-40 minutes until the vegetables are tender and slightly brown.
Pro tip: You can make a beautiful vegetable dish with any shape, a baking dish, a large baking pan, or a roasting tin. Briam is equally good if you layer the veggies and add the sauce in between.
Make this delicious recipe chunky stew style using chunks of vegetables rather than stackable slices.
Some traditional Greek briam comes garnished with feta cheese. There are vegan versions available if you want to add this for flavor.
Try big bowls of Briam with plant-based whole wheat bread or chunks of crusty bread. You’ll be amazed at how filling it is as a main dish. Pair it with tri-color quinoa, chickpea pilaf, or an easy bean salad if you want to add a little protein.
In all honesty, I'd rather dip the sauce in plenty of fresh bread, but there will be enough sauce with this recipe to serve it over rice or another grain.
Storing / Freezing / Reheating
Store leftover briam covered in the original baking dish if you're going to reheat it the next day in the oven. Or use airtight containers for single servings or freezing.
Reheat in the oven or the microwave.
Like vegetable stew or other saucy casseroles, briam is even better the next day.
Frequently asked questions
To make briam in the slow cooker, add ⅓ of the sauce to the bottom of the cooker bowl, then stack half the vegetables. Repeat with another layer of sauce and vegetables and top with the rest of the sauce. Slow cook on low for 8 hours.
Briam is a traditional Greek recipe with sliced vegetables, tomatoes, oregano, and parsley. Ratatouille is a rustic French vegetable stew of summer vegetables often made on the stovetop. Both recipes use fresh herbs; however, ratatouille uses fresh basil, and briam is seasoned with parsley.
More vegetable recipes
Briam: Greek Roasted Vegetable Casserole
Greek Briam (Briami) recipe for a roasted vegetable casserole of sliced veggies in tomato sauce is an oil-free take on a traditional Greek dish.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 1x
- Category: Casseroles
- Method: Baked
- Cuisine: Greek
- Diet: Vegan
- 5 medium potatoes, sliced thin
- 1 large red onion, cut in half and sliced
- 2-3 zucchinis, sliced
- 4 carrots, peeled & sliced
- 2 green bell peppers sliced into strips
- 4 cups tomato sauce
- 4 cups fresh diced fresh tomatoes (5-6 tomatoes)
- 1 cup chopped parsley
- 5 garlic cloves, minced or pressed
- 2 tablespoons oregano
- 1 teaspoon rosemary
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- Prepare the vegetables and preheat the oven to 400 degrees F (200 C).
- In a large bowl, combine the potatoes, zucchini, 1 tablespoon oregano, ½ cup chopped parsley, 1 teaspoon rosemary, ½ a teaspoon black pepper, and ½ teaspoon salt.
- In another large bowl, combine the tomato sauce, fresh tomatoes, garlic, the rest of the oregano, salt, parsley, and celery. Stir to combine.
- Add half the sauce to the bottom of a Dutch oven or large baking dish (round if you have it). Arrange the vegetables in rows, starting with the potatoes and zucchini, adding the carrot and pepper slices, then more potato and zucchini, and red onions, and repeat the process.
- Working in a circle, tightly fill the pan with the veggies, then spread the sauce over the vegetables. Cover the dish and bake for 45 minutes. Remove the covering and continue baking for another 30 -40 minutes until the vegetables are very tender.
- Remove the dish from the oven and let the Briam sit for a few minutes.
- Serve warm or at room temperature with plenty of fresh bread or rice.
- The longer you cook briam uncovered, the more the sauce will thicken.
- I used a 13-inch round baking dish for this recipe.
Keywords: Greek briam, briami, roasted vegetable casserole