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Vegetarian, European

Briam with feta (Greek roasted vegetables)

Briam is a Greek dish of summer vegetables roasted in the oven with feta, serving 4 people, ready in 1 hour 15 minutes, very easy to make, for €2.40 per serving. The key is not stirring the vegetables while they cook, so they slowly caramelize in the tomato juices instead of just steaming.

Tonight it's Greece's great summer dish, a briam of roasted vegetables, with feta and bread for mopping up the sauce.

Briam with feta (Greek roasted vegetables)
Total time
1 h 15
Difficulty
Very easy
Cost per person
€2.40
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Briam is the dish that smells like Greek summer, a big tray of vegetables that slowly caramelize in the oven until soft, almost sweet, with edges that turn golden brown. Potatoes, zucchini, eggplant, and bell pepper cook together in a garlicky, oregano scented tomato sauce, and that slow cooking is what gives the dish all its flavor.

It's an effortless Sunday dish, you spend 15 minutes prepping and then the oven does all the work for an hour. Kids tend to like it because the vegetables turn soft and slightly sweet as they cook, and warm feta on top wins over the adults. Serve it with good bread, it's made for soaking up every last bit of sauce.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 600 g
  • Zucchini 2
  • Eggplant 1
  • Ripe tomatoes 500 g
  • Onions 2
  • Red bell pepper 1
  • Garlic 3 cloves
  • Parsley 6 sprigs

Pantry

  • Oreganooften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta 200 g

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the potatoes and cut them into thick rounds, then cut the zucchini, eggplant, bell pepper, and onions into large chunks.

    Cut the potatoes a bit thinner than the rest, they cook more slowly.

  2. Grate or crush the tomatoes and mix them with the chopped garlic, parsley, oregano, 4 tablespoons of olive oil, salt, and pepper.

    Really ripe tomatoes matter here, they make the whole sauce.

  3. Pour the vegetables into a large baking dish, add the tomato mixture, and toss by hand.

    Mix well with your hands, every piece should be coated in oil.

  4. Bake at 190°C, pressing the vegetables down halfway through, until tender and golden at the edges. 1 h

    If the dish looks dry, add half a glass of water, there should still be some juice left at the bottom.

  5. Lay slices of feta over the vegetables, drizzle with olive oil, and serve with the bread.

    Pop it back in the oven for 5 minutes if you like the feta warm and softened.

Our tips to get it right

  • Use a wide, shallow baking dish rather than a deep pot, the vegetables need to sit in a single layer to brown properly on the edges.
  • Cut all the vegetables roughly the same size, except the potatoes which should be a bit thinner, so everything finishes cooking at the same time.
  • Taste the tomato mixture before baking, that's your chance to adjust the salt, since it flavors the whole dish afterward.

The variations

  • Swap the eggplant for extra zucchini if you're not a fan of its texture, the dish stays just as soft and comforting.
  • Skip the feta and briam is a complete dish for vegans, just add an extra drizzle of olive oil before serving.
  • For a faster version, cut the vegetables smaller and bake for 40 minutes at 200°C instead of 60.

What to serve it with

  • Toasted country bread
  • A fresh cucumber salad
  • Cold lemon water

Storage

Briam keeps for 3 days in the fridge in a sealed container, and it actually tastes even better reheated the next day. It freezes well without the feta, for up to 2 months, reheat in the oven or a skillet and add fresh feta when serving.

Questions about this dish

Can you make briam ahead of time?

Yes, you can make it the day before and reheat it in the oven for 15 minutes before serving. The flavor actually improves after resting overnight.

What vegetables can you add or swap in a briam?

You can add carrots or fennel cut into chunks, they cook well alongside the rest. Just avoid very watery vegetables like cucumber, which would make the dish too liquid.

Should the dish be covered while it bakes?

No, briam bakes uncovered so the vegetables roast and the edges turn golden. A lid would steam them instead of letting them caramelize.

Can you use a different cheese instead of feta?

Yes, fresh goat cheese or sliced mozzarella both work well in its place. Feta remains the most traditional choice for its salty bite against the sweet vegetables.

How long does it take to make a briam with feta?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a briam with feta?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a briam with feta cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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