Summary: Briam is a traditional Greek oven-roasted vegetable dish featuring potatoes, courgettes, tomatoes, and red onions, generously seasoned with garlic, dried oregano, and extra virgin olive oil, baked until tender and caramelized for 90 minutes in total.
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Category: Mediterranean Cuisine, Vegetarian
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Quick overview
- Dish: Briam
- Category: Mediterranean Cuisine, Vegetarian
- Cuisine: Greek
- Main ingredient: potatoes, 800 g (firm waxy variety)
- Guide: 12 most popular Mediterranean dishes: favourite recipes of Mediterranean cuisine
- Total time: 105 minutes (25 min prep + 80 min cooking)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 380 g)
- Key technique: Slow roasting in olive oil
- Preparation types: Oven baking, slicing, mixing
- Dietary info & Allergens: Vegan, vegetarian, gluten-free, lactose-free, garlic
- Suitable for: Family dinners, summer lunches, vegetarian feasts
- Nutritional values (per 1 portion): 345 kcal, Protein: 6.2 g, Fat: 18.5 g, Carbohydrates: 39.4 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: non-alcoholic lemonade, crisp dry white wine (Assyrtiko), sparkling water with lemon
- In short: The ultimate Greek comfort food combining summer vegetables, potatoes, and olive oil into a meltingly tender bake.
- Last updated: 2026-03-30
WAGUU says: “The secret to authentic Briam is using plenty of high-quality extra virgin olive oil and allowing the vegetables to roast slowly until the potatoes absorb all the rich juices and tomato sweetness.”
How to take it further: Warm the 26 cm plate, plate the portion in the centre with a clean rim; put a glass of water with lime, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 25 minutes |
| Cooking time: | 80 minutes |
| Temperature: | 190 °C |
| Number of portions: | 6 portions |
In a nutshell
Briam is an iconic Greek dish from the Ionian islands and mainland alike, where garden-fresh summer vegetables—courgettes, tomatoes, potatoes, and onions—are sliced, tossed in extra virgin olive oil, garlic, and dried oregano, and slow-roasted until they melt together in a fragrant, golden sauce.
Ingredients
Base portions: 6 portions • Portion weight: 380 g
| Ingredient | Amount | Quality |
|---|---|---|
| potatoes | 800 g | firm waxy variety |
| courgettes | 600 g | fresh, medium-sized |
| ripe tomatoes | 500 g | juicy, ripe |
| red onions | 300 g | sweet red onions |
| garlic | 20 g | fresh cloves, minced (approx. 4 cloves) |
| extra virgin olive oil | 120 ml | Greek extra virgin |
| tomato passata | 200 ml | smooth strained tomatoes |
| dried oregano | 10 g | fragrant Greek oregano |
| sea salt | 18 g | fine sea salt |
| black pepper | 3 g | freshly ground |
| fresh parsley | 15 g | flat-leaf, chopped |
Why you will love this recipe
- Incredible flavor profile: Slow roasting concentrates vegetable sugars while garlic, oregano, and olive oil meld into a rich Mediterranean sauce.
- Effortless preparation: Minimal active chopping is followed by completely passive oven baking, leaving your kitchen clean and stress-free.
- Nutritionally balanced: Packed with fiber, vitamins, and healthy plant fats from authentic extra virgin olive oil.
Success guaranteed: Following our precise slicing thickness and baking temperature guarantees tender potatoes and perfectly caramelized edges without burning.
Recipe overview
Prep: 25 min | Cooking: 80 min | Difficulty: Easy | Portions: 6 portions | Type: Main Dish | Origin: Greek
Detailed instructions
Overall progress: 0% complete
Phase 1: Vegetable Preparation – 15 min
Appliances: Chef’s knife, cutting board
1. Peel the potatoes (800 g) and red onions (300 g). Wash the courgettes (600 g), ripe tomatoes (500 g), and fresh parsley (15 g). Slice the potatoes into even rounds approximately 5 mm thick. Slice the courgettes into 8 mm rounds. Cut the red onions into thin wedges and slice the ripe tomatoes into 6 mm rounds. Mince the garlic cloves (20 g) finely.
VKB: Ensure uniform slicing thickness so all vegetables cook evenly in the oven.
Before moving to the next step:
Check that all potato slices are cut uniformly; thicker potato slices will require longer baking time to soften completely.
Phase 2: Mixing and Seasoning – 10 min
Appliances: Large mixing bowl
2. Place all the prepared sliced potatoes, courgettes, red onions, and minced garlic into a large mixing bowl. Pour in half of the extra virgin olive oil (60 ml), tomato passata (200 ml), dried oregano (10 g), sea salt (18 g), and freshly ground black pepper (3 g). Toss everything thoroughly with your hands or large spoons until all vegetable surfaces are evenly coated with oil, spices, and tomato passata.
VKB: Thorough mixing guarantees that the salt and spices distribute evenly throughout the dense potato layers.
Before moving to the next step:
Verify that salt and oregano are thoroughly incorporated so no pockets of unseasoned vegetables remain.
Phase 3: Assembling the Baking Dish – 10 min
Appliances: Large roasting tin (approx. 30×40 cm)
3. Transfer the mixed vegetables (potatoes, courgettes, onions) into a large roasting tin, spreading them out evenly. Tuck the sliced ripe tomatoes throughout the mixture, interleaving them so they release their juices across the dish. Drizzle the remaining extra virgin olive oil (60 ml) evenly over the top of the vegetables to ensure a gorgeous golden crust during baking.
VKB: Ensure the roasting tin is deep enough to hold all ingredients comfortably without spilling over the edges.
Before moving to the next step:
Make sure the tomato slices are distributed evenly across the surface rather than clumped in one corner.
Phase 4: Covered Slow Baking – 45 min
Appliances: Kitchen oven, aluminum foil
4. Preheat your oven to 190 °C (conventional top/bottom heat). Cover the roasting tin tightly with aluminum foil to trap the steam so that the potatoes cook through and soften completely. Place the tin in the middle of the preheated oven and bake for 45 minutes until the potatoes are tender when pierced with a fork.
VKB: Ensure the foil is sealed tightly around the edges of the roasting tin to prevent steam from escaping prematurely.
Before moving to the next step:
Test a potato piece with a fork to confirm it is fully tender before removing the foil for browning.
Phase 5: Uncovering and Caramelization – 25 min
Appliances: Kitchen oven
5. Carefully remove the aluminum foil from the roasting tin (watch out for escaping hot steam). Return the uncovered tin to the 190 °C oven and continue baking for another 25 minutes. This allows excess moisture to evaporate, concentrating the tomato and olive oil juices while creating a delicious caramelized crust on top of the vegetables.
VKB: Keep a close eye on the vegetables during the final 10 minutes to prevent the top edges from burning.
Before moving to the next step:
Verify that the liquid in the bottom of the pan has thickened into a rich, glossy sauce.
Phase 6: Resting and Garnishing – 15 min
Appliances: None
6. Remove the roasting tin from the oven and let the Briam rest at room temperature for 15 minutes. This resting time allows the bubbling olive oil and vegetable juices to resettle and thicken into the vegetables. Sprinkle the freshly chopped flat-leaf parsley (15 g) over the top before serving warm or at room temperature.
VKB: Never serve Briam piping hot straight from the oven; resting improves both texture and flavor intensity.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Roasting tin | 30×40 cm | Large glass casserole dish | Overflowing if too small |
| Chef’s knife | 20 cm blade | Utility knife | Uneven vegetable slices |
| Mixing bowl | 5-litre capacity | Large pot | Spilling ingredients while tossing |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 90.8 kcal | 345.0 kcal | 2070.0 kcal |
| Fat | 4.9 g | 18.5 g | 111.0 g |
| of which saturates | 0.7 g | 2.6 g | 15.6 g |
| Carbohydrates | 10.4 g | 39.4 g | 236.4 g |
| of which sugars | 3.5 g | 13.3 g | 79.8 g |
| Protein | 1.6 g | 6.2 g | 37.2 g |
| Salt | 0.8 g | 3.0 g | 18.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use waxy potatoes rather than starchy baking potatoes so they hold their shape during the long 80-minute bake.
- Tip 2: Adding a tablespoon of tomato paste to the passata elevates the umami depth of the sauce significantly.
- Tip 3: If your courgettes are very large and watery, slice them slightly thicker (10 mm) to prevent them from disintegrating.
- Tip 4: Crumbling authentic Greek feta cheese over the top during the last 10 minutes of baking transforms Briam into a rich, decadent feast.
Scientific background
Briam is a classic example of Greek laderon (oil-based vegetable dishes) where vegetables are cooked slowly in generous amounts of extra virgin olive oil without adding water. As the oven heats the tin, water inside the courgettes and tomatoes is slowly released, creating an emulsion with the olive oil and natural starches from the potatoes. This creates a thick, flavorful sauce that caramelizes on top through the Maillard reaction and sugar concentration.
Fine Dining – Professional techniques
- Plate composition: Layer the vegetable slices in neat overlapping rows (tian style) for an exquisite presentation before baking.
- Textural contrasts: Balance the meltingly soft interior of the potatoes with a crisp, oven-caramelized top layer.
- Temperature contrast: Serve warm after resting, garnished with cold crumbled feta and fresh herbs.
- Aromatic garnishes: Finish with micro-greens or purple basil leaves and cold-pressed unfiltered olive oil drizzle.
Sensory radar
- Appearance: Vibrant mosaic of golden potatoes, deep red tomatoes, and green courgette rounds in a glossy sauce.
- Aroma: Intense roasted garlic, sweet caramelized onions, and pungent Mediterranean oregano.
- Taste: Naturally sweet vegetables balanced by sea salt, rich olive oil, and herbaceous notes.
- Texture: Tender, melting vegetables with a slightly concentrated, jammy tomato sauce.
Pairing
- BEER: Greek pilsner or light lager with herbal hop notes.
- WINE: Chilled dry Assyrtiko or Greek Roditis white wine.
- NON-ALCOHOLIC: Homemade iced lemonade with fresh mint leaves.
Various preparation variants
- Feta Cheese Variation: Add 200 g of crumbled sheep’s milk feta cheese over the vegetables 15 minutes before baking finishes.
- Root Vegetable Variation: Substitute half of the potatoes with diced sweet potatoes or carrots for added natural sweetness.
Allergens and dietary information
Contains: None (Naturally allergen-free unless dairy feta is added) • Gluten: Gluten-Free • Not suitable for: Allium intolerance (contains garlic and onions)
Suitable for
Family dinners, summer lunches, vegetarian feasts, meatless Mondays, and Mediterranean diet enthusiasts.
Substitution catalog
- Courgettes: Yellow squash or aubergines (eggplant)
- Red onions: Yellow onions or shallots
- Tomato passata: Blended canned San Marzano tomatoes
FAQ
Can I make Briam ahead of time?
Yes, Briam actually tastes even better when reheated the next day as the flavors continue to meld together.
Do I need to peel the courgettes?
No, leave the skin on courgettes for better texture, vibrant green color, and valuable nutrients.
Why do we cover the baking dish with foil?
Covering traps steam so the dense potatoes cook through and soften before the top starts to brown.
Can I add meat to this dish?
While traditionally vegetarian, some regional Greek variations add chunks of lamb or pork sausage.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and bake in two separate large roasting tins simultaneously • 20+ people: Prepare three roasting tins and rotate oven racks halfway through the baking time.
Sides and Serving
- Crusty sourdough bread – perfect for soaking up the rich olive oil sauce (not included in the recipe)
- Authentic Greek feta cheese – adds a salty contrast to the sweet vegetables (not included in the recipe)
Serving: Serve warm or at room temperature in deep plates with plenty of crusty bread.
Storage and reheating
Fridge: 3 days days • Freezer: 2 months months • Reheating: Reheat in a preheated oven at 180 °C for 15 minutes or gently warm in a covered skillet.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Not baking long enough covered – potatoes remain hard if the steaming phase is skipped.
- Using too little olive oil – Briam requires generous extra virgin olive oil to create its signature rich sauce.
- Cutting vegetables into uneven sizes – results in some vegetables overcooking while others stay raw.
- Skipping the resting time – serving immediately causes the dish to fall apart and lack cohesive flavor.