Greek stewed vegetables, often called briam, are a Greek oven-baked dish of potatoes, zucchini, eggplant, tomatoes, onion, olive oil, and herbs. The vegetables soften together in a savory tomato sauce, making a generous, satisfying meal that can be served warm or at room temperature; ingredients and seasonings vary from kitchen to kitchen.
Ingredients
- 2 lb (900 g) waxy or all-purpose potatoes, peeled if desired
- 1 medium eggplant, about 1 lb (450 g)
- 1 lb (450 g) zucchini, about 2 medium
- 1½ lb (680 g) ripe tomatoes
- 2 medium yellow onions, about 10½ oz (300 g)
- 5 garlic cloves, about ½ oz (15 g), finely chopped
- ½ cup (120 ml) extra-virgin olive oil
- ½ cup (120 ml) water
- ½ cup (15 g) chopped fresh flat-leaf parsley, plus a little more to finish if desired
- 2 tsp (2 g) dried oregano
- 1½ tsp (9 g) fine salt, or to taste
- ½ tsp (1 g) freshly ground black pepper
Instructions
- Heat the oven and prepare the vegetables. Set a rack in the center of the oven and heat it to 400°F (200°C). Choose a 9-by-13-inch (23-by-33-cm) baking dish. Scrub or peel the potatoes, then cut them into slices about ¼ inch (6 mm) thick. Slice the eggplant and zucchini to the same thickness. Thin, even slices help the vegetables cook at a similar pace.
- Make the tomato mixture. Chop the tomatoes into small pieces, keeping their juices. If they are very juicy, that is useful: the liquid will mingle with the olive oil and water as the dish bakes. Slice the onions thinly. In a bowl, combine the tomatoes and their juices, onion, garlic, parsley, oregano, salt, and pepper. Stir in the water and olive oil.
- Arrange the vegetables. Spread about one-third of the tomato mixture across the bottom of the baking dish. Add the potato, eggplant, and zucchini slices in overlapping rows or loose layers. Pour the remaining tomato mixture evenly over the top, scraping the bowl so the chopped onion, garlic, herbs, and liquid are distributed. The vegetables do not need to be perfectly arranged, but avoid packing them into a very deep mound.
- Bake covered. Cover the dish tightly with foil and bake for 50 minutes. The foil traps steam, helping the potatoes soften before the surface dries out. Set the dish on a rimmed baking sheet if it is filled close to the top or you are concerned about juices bubbling over.
- Uncover and finish cooking. Carefully remove the foil, watching for escaping steam. Use a spoon to baste the vegetables with the liquid in the dish. Bake uncovered for 35 minutes, until the potatoes are tender when pierced with a knife and the top has lightly browned in places. If the potatoes are still firm, continue baking in 5-minute increments. If the top is browning too quickly before the potatoes are tender, loosely replace the foil.
- Rest and serve. Take the dish out of the oven and let it stand for about 10 minutes so the sauce settles and is easier to spoon. Taste a little of the cooking liquid and adjust the salt or pepper if needed. Serve directly from the baking dish, including plenty of the tomato and olive-oil juices with each portion.
Tips
- Keep the slices similar in thickness. A few thicker potato pieces can remain hard while thin zucchini slices become very soft. Aim for slices around ¼ inch (6 mm), and cut unusually large potatoes in half lengthwise before slicing. The vegetables will soften and overlap as they bake; they do not need to stay distinct.
- Use ripe tomatoes, or choose a practical substitute. Fresh ripe tomatoes bring a bright, slightly textured sauce. If good fresh tomatoes are unavailable, use one 28-ounce (794 g) can of diced tomatoes, with their juice, in place of the fresh tomatoes. Canned tomatoes usually make the sauce softer and more uniformly tangy; reduce the added water to ¼ cup (60 ml) if the can is especially juicy.
- Do not skimp on seasoning or oil. Potatoes and eggplant absorb flavor, and the olive oil helps the vegetables soften and gives the pan juices their characteristic richness. If reducing the oil, start with ⅓ cup (80 ml), rather than removing it altogether, and expect a less silky sauce. Taste after baking before adding extra salt.
- Give the pan room. A very deep pile can steam unevenly and take longer to cook. Use a wide baking dish and spread the vegetables in a reasonably even layer. If your dish is smaller, divide the mixture between two dishes rather than tightly compressing it.
Serving Suggestions
Serve briam as a vegetarian main course with crusty bread, pita, or another bread for catching the tomato and olive-oil juices. A simple green salad dressed with lemon and olive oil adds a crisp contrast, while olives or sliced cucumber make an easy, no-cook accompaniment. For a fuller Greek-style table, offer feta, either crumbled over individual portions or served on the side; it is salty, so taste the vegetables before adding more salt.
This dish also works well as a side alongside grilled fish, roasted chicken, or beans. Bring it to the table warm rather than piping hot, or serve it at room temperature as part of a spread. A spoonful of plain Greek yogurt is a cool, optional contrast, though it is not necessary for the recipe. If serving guests, keep some pan juices in the dish and spoon them over the vegetables just before serving, since the top slices can dry a little as they sit.
Variations
Use the vegetables you have while keeping the overall amount close to the recipe. Red or yellow bell pepper, cut into strips, fits naturally with the tomato mixture. A small amount of carrot, cut into thin rounds, adds sweetness but takes longer to soften, so slice it thinly and tuck it near the bottom of the dish. You can also leave out the eggplant and add an equal amount of zucchini, although the finished dish will be softer and less earthy.
For a more pronounced herb flavor, add 1 teaspoon (about 1 g) of dried thyme or a few chopped mint leaves along with the parsley. A pinch of red pepper flakes brings gentle heat. To make the dish more substantial without changing the traditional vegetable focus, serve it with cooked chickpeas or butter beans on the side; adding already-cooked beans for the final 20 minutes of baking lets them take on some of the sauce. These are flexible home-cooking variations, not a single fixed formula: Greek briam recipes differ in vegetable choices, herb combinations, and how the vegetables are arranged.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Store the vegetables with their sauce so they are less likely to dry out. The flavor often becomes more integrated by the next day, although the zucchini and eggplant will be softer after storage.
Reheat individual portions in the microwave, covered loosely, stirring or turning the vegetables partway through. For a larger amount, warm them in a covered oven-safe dish at 325°F (165°C) until hot throughout, adding a splash of water if the sauce looks dry. Reheat leftovers to 165°F (74°C), checking with a food thermometer. You can freeze cooled portions in airtight freezer-safe containers for up to 3 months; thaw them in the refrigerator and expect the vegetables to be softer after reheating. Do not leave cooked briam at room temperature for more than 2 hours.
Frequently Asked Questions
Do I need to salt and drain the eggplant first? Usually not for this dish. Modern eggplant is generally mild, and baking it with the tomatoes, oil, and other vegetables cooks it until tender. If your eggplant seems unusually bitter or you prefer a firmer texture, salt the slices lightly and leave them in a colander for 20–30 minutes, then rinse and pat them dry. That optional step adds time and is not included in the recipe timing.
Can I make Greek stewed vegetables ahead? Yes. You can assemble the dish, cover it, and refrigerate it for up to a day before baking. Because the vegetables will be cold, allow extra oven time and check that the potatoes are tender before serving. Alternatively, bake the dish a day ahead, refrigerate it within 2 hours, and reheat it covered until it reaches 165°F (74°C).
Why are my vegetables watery? Very ripe tomatoes and zucchini release liquid as they cook, and a tightly covered dish retains steam. The uncovered baking time helps moisture evaporate and concentrates the sauce. If the vegetables are tender but the pan still looks watery, leave the foil off and bake for another 5–10 minutes. Avoid adding extra water unless the pan looks dry before the potatoes are tender.
Can I cook briam on the stovetop? This version is designed for the oven, where the vegetables cook evenly and the exposed surface can brown. On the stovetop, the bottom may soften or catch before the top layers are done. If you need a stovetop adaptation, use a wide, heavy pot with a tight lid, keep the heat low, and check frequently; add only a little water if needed. The result will be softer and less browned than the baked version.
Should the vegetables be arranged in neat rows? No. Rows make a pretty presentation, but loose overlapping layers work just as well. What matters more is using a wide dish, distributing the tomato mixture throughout, and keeping the slices reasonably even. If you arrange the slices upright, make sure they are not packed so tightly that sauce cannot reach between them.
Can I use dried parsley instead of fresh? Fresh parsley gives the dish a clean, green flavor, but you can substitute 1½ tablespoons (about 2 g) dried parsley if needed. Mix it into the tomato mixture so it can hydrate while baking. The flavor will be less fresh and vivid; if available, finish with a little fresh parsley, chopped mint, or oregano instead.
Related
- German Potato Soup with Sausage: Hearty, Simple Recipe
- German Pumpkin Soup with Cream and Warming Spices
- German Sausage Stew with Potatoes and Cabbage
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).