Effortless Greek Roasted Vegetables

This cozy Greek veggie bake called briam is your go-to for big Mediterranean flavor and that feel-good comfort you get from simple veggies. Potatoes, zucchini, and red onion hang out in rich tomato and olive oil, getting golden and soft in the oven. No complicated moves here but the results are kinda showstopping. Everyone loves it—vegans, meat eaters, whoever shows up for dinner.

I whipped this up for a summer hangout and we basically inhaled the whole pan with warm bread. Now anytime I'm longing for those amazing Mediterranean tastes like I had growing up, this is my fix.

Ingredients

• Early Harvest Greek extra virgin olive oil: This brings everything together so grab the richest, fruitiest olive oil you can—it's worth it
• Dried oregano: Adds that signature Greek punch; check that it smells strong, otherwise swap for a fresh jar
• Fresh parsley: Flat-leaf brings out the colors and tastes pop; sprinkle plenty
• Salt and pepper: Key for letting all the goodness shine; use kosher salt so it spreads nicely
• Garlic: Use a few freshly minced cloves and skip the jarred stuff—makes a big difference
• Red onions: Grab heavy ones—they'll go sweet and deep purple after roasting
• Zucchini squash: Go for firm, unbruised medium zucchinis; nothing beats their sweet juiciness
• Dried rosemary: Piney and strong, this works so well with tomatoes; double check it's not old
• Canned diced tomatoes: Organic and unsalted is best, juice included—it keeps everything juicy and gives that saucy texture
• Gold potatoes: Medium-sized and sliced to the same thickness—after roasting, you'll love how buttery they taste

Easy Step-by-Step

Rest and Serve:

Let the dish sit at least 10 minutes, then drizzle on a bit more olive oil. You can serve it warm or wait until it’s room temp—either is tasty.

Uncover and Roast:

Once you hit 45 minutes, lift off the foil. Pop the pan back in for another 30-40 minutes, letting the edges brown. Most of the liquid should cook off but the veggies stay juicy.

Cover and Bake:

Grab some foil and loosely cover the top, so it isn’t touching your veggies. Into the oven at 400, bake for 45 minutes so everything steams and flavors meld. Keep it covered for this first part!

Top and Add Tomatoes:

Pour any olive oil and garlic left in your bowl over top, then spoon on the rest of the tomatoes. Make sure you get tomato juice everywhere so it’s nice and saucy.

Layer the Vegetables:

Lay out your onions and veggies in circles or rows in the pan, switching up what's next to what. You don't need to be precious—just keep them even.

Prepare the Baking Pan:

First, add half of your canned tomatoes—juice and all—into a big ovenproof dish, making a base so everything stays moist while baking.

Season and Toss:

Chuck your potatoes, zucchini, and onion slices into a bowl. Sprinkle on salt, pepper, both dried herbs, parsley, garlic, and good glugs of olive oil. Get in with your hands to make sure every piece is well-coated.

Prep the Vegetables:

Give all your veggies a wash and a scrub. Peel potatoes if that’s your style, then slice potatoes into thin coins and zucchini a bit thicker. Slice the onions thinly, and if you’ve got a giant onion, halve it first before slicing.

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Greek olive oil is my secret weapon—it makes even plain veggies taste super rich and satisfying. Every time I pour a generous glug, I think about my grandma who always said you couldn't use too much. I never skimp when I make this for my crew.

Smart Storage Tips

Leftover briam is perfect for lunch. Once it cools off, tuck it into the fridge covered for up to four days. You can freeze portions for a month too. Reheat it slow in a low oven with a splash of water or more tomatoes if it looks dry. The bonus? Flavor gets even better after sitting.

Swap Options

No gold potatoes? Yukon gold or red waxy potatoes work too. Sweet potatoes are different but add a nice touch if you’re into sweeter dishes. Want a village-style twist? Toss in some eggplant with the zucchini. Only have regular olive oil? That’s fine, just use the freshest, fruitiest one. When tomatoes are in season, grab a few fresh ones and chop instead of canned.

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Ways To Serve

Scoop up your briam as a hearty main with thick bread or pita and some olives or vegan feta. For a classic Greek table, team it up with a crisp salad and a little roasted hummus. It’s an all-star side with roasted meats or fish, too, especially when you want something really filling. Hot or cold, it all works—and it packs up for lunch so easily.

How Briam Came To Be

Briam is a Greek classic because it turns simple garden veggies into something both humble and a bit fancy. The heart of this dish is loads of olive oil and ripe veggies—which was how folks stretched what they had but still made amazing food. Every family puts its own spin on it, so it really shows off that homey Mediterranean way of cooking.

Frequently Asked Questions

→ What's the top olive oil choice here?

Greek extra virgin olive oil gives you that classic taste, but really, any good-quality EVOO works just fine.

→ Could I get this ready in advance?

You sure can. Flavors just get better overnight in the fridge. Warm it up gently before eating.

→ What goes well on the side?

Break off some crusty bread, toss on feta or olives, or pair up with grilled chicken or fish. Grains like rice are tasty too.

→ How do I make sure every veggie cooks evenly?

Just slice 'em all about the same thickness, then lay them out evenly in your pan so they roast together.

→ Is it good for vegans?

Yep! Everything’s plant-based—no animal stuff—so it’s totally vegan and fits the Mediterranean diet easily.

→ Are leftovers freezer-friendly?

Totally! Let it cool, freeze, and when you’re ready, thaw in the fridge then reheat covered so it stays tasty.