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This vibrant Greek oven-baked vegetable medley — known as briam — celebrates the abundance of Mediterranean garden produce at its peak. Zucchini, eggplant, peppers, and cherry tomatoes are tossed generously in olive oil and aromatic herbs, then slowly roasted until soft, caramelized, and deeply flavorful. The long roasting time concentrates the natural sweetness of the vegetables and melds all the flavors together beautifully. Served warm or at room temperature, it is a perfect vegan side dish or a satisfying light main course.
Prep
15 min
Cook
45 min
Total
60 min
Servings
4 srv
Difficulty
Easy
Calories
175 kcal
For 4 serving(s)
Per serving
Preheat oven to 190°C (375°F). Cut all vegetables into roughly equal-sized pieces for even cooking.
Toss the zucchini, eggplant, bell pepper, cherry tomatoes, and red onion in a large bowl with the olive oil.
Add the garlic, oregano, thyme, salt, and pepper and toss again until everything is evenly coated.
Spread the vegetables in a single layer on a large baking sheet or roasting pan.
Roast for 25 minutes, then toss the vegetables and return to the oven.
Continue roasting for another 20 minutes until the vegetables are tender and beginning to caramelize at the edges.
Taste and adjust seasoning. Serve warm or at room temperature, drizzled with a little extra olive oil.
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