Side Dish: Greece – Μπριάμ ➤ Briám (Greek Roasted Summer Vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 2 medium eggplants, approx. 1 lb (450 g), cut into 1-inch (2.5 cm) cubes
- 2 medium zucchini, approx. 12 oz (340 g), cut into 1/2-inch (1 cm) slices
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1 cm) slices
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 2 cups (480 ml) crushed tomatoes (or passata)
- 1 tbsp (15 ml) tomato paste
- 4 cloves garlic, minced (approx. 0.3 oz / 9 g)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 cup (240 ml) water
- 1 tbsp (15 ml) fresh oregano, chopped (or 1 tsp dried)
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tsp (5 g) sugar
- 1 1/2 tsp (9 g) fine sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) or similarly sized ovenproof baking dish.
2. If you prefer, sprinkle the eggplant cubes with a little salt and let them sit in a colander for 15–20 minutes to draw out bitterness; rinse and pat dry. This step is optional with modern eggplant varieties.
3. In a bowl, whisk together the crushed tomatoes, tomato paste, minced garlic, olive oil, water, oregano, sugar, salt and pepper until smooth.
4. Arrange a layer of potato slices across the bottom of the prepared dish, then a layer of onion, followed by eggplant and zucchini. Repeat layering to use all vegetables, finishing with a top layer of vegetables.
5. Pour the tomato‑olive oil mixture evenly over the layered vegetables, tucking the bay leaves in between layers if using. Press the vegetables down gently so they sit compactly and absorb the sauce.
6. Cover the dish tightly with aluminum foil or an ovenproof lid and bake for 45 minutes.
7. Remove the foil and continue baking 20–30 minutes more, until the vegetables are tender and the top is lightly browned and reduced; if the dish seems dry, add a splash of water and stir gently.
8. Remove from the oven and let rest 10–15 minutes for the flavors to meld. Sprinkle with chopped parsley before serving warm or at room temperature.