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summer vegetables (briam)

Greek Briam (Summer Vegetables Baked in Olive Oil)

George Zikos
4.38 from 16 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 376 kcal


  • 1/2 large eggplant, cut into large wedges
  • 2 medium zucchini, cut into large wedges
  • 3 potatoes, peeled and cut into large wedges
  • 2 colored peppers, cut into 1/4's
  • 2 medium tomatoes, diced or 4 small tomatoes
  • 1 red onion, cut into large pieces
  • 2 cloves garlic, chopped
  • 1/2 bunch fresh parsley, washed and chopped
  • 1/4 cup fresh basil, washed and chopped
  • 1/2 bunch fresh dill, washed and chopped
  • 1/2 tbsp salt
  • 1/4 tbsp black pepper
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 3/4 cup extra virgin olive oil
  • 1 tbsp tomato paste
  • 3/4 cup water


  • Preheat oven to 400 F.
  • Make sure when cutting the vegetables, they are kept in large pieces. This will allow them to hold their shape even when cooked down to a soft texture.
  • To a mixing bowl add all of the vegetables, fresh herbs, dried herbs, salt, pepper, olive oil, and tomato paste. Mix well with your hands until the vegetables are completely coated.
  • Carefully pour the vegetables onto a sheet pan evenly, then drizzle the water onto all of the vegetables.
  • Put the sheet pan into the oven and set a timer for 1 hour.
  • After 30 minutes has gone by, using a spatula carefully flip over the vegetables.
  • After an hour total has gone by, check the briam and make sure the potatoes are completely cooked and there's a nice golden caramelization on the vegetables. If there isn't, bake for 10 more minutes.


Calories: 376kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 626mgPotassium: 963mgFiber: 6gSugar: 8gVitamin A: 1950IUVitamin C: 97mgCalcium: 76mgIron: 3mg
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