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Traditional Greek Roasted Vegetables

Featured in Savory Side Dishes.

Experience the vibrant flavors of Greece with this classic briam. Layers of gold potatoes, zucchini, and red onions are tossed with fresh parsley, garlic, and olive oil, then roasted gently in a rich tomato sauce. The dish transforms simple ingredients into a golden and aromatic Mediterranean staple that’s satisfying on its own or as part of a meal. Serve warm or at room temperature, adding a drizzle of extra virgin olive oil for extra flavor. Pair with crusty bread or feta for a traditional touch, or enjoy alongside grilled meats for a complete spread.

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Ranah
Updated on Sun, 25 May 2025 22:50:45 GMT
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Traditional Greek Roasted Vegetables Pin it
Traditional Greek Roasted Vegetables | lifesugar.co

This traditional Greek roasted vegetables recipe called Briam is the ultimate hearty Mediterranean comfort food that transforms a few simple veggies into a flavorful, saucy main or satisfying side. Layers of potatoes, zucchini, and red onion soak up robust tomato and olive oil flavor as they caramelize and soften in the oven. The method is unfussy yet the results feel special—a crowd-pleaser for vegans and non-vegans alike.

I first made this as a summer dinner for friends and we polished off the entire pan with lots of crusty bread It has become my go-to whenever I crave those nostalgic Mediterranean flavors from childhood

Ingredients

  • Gold potatoes: Choose firm medium potatoes and slice evenly so they soften at the same rate Their mild flavor becomes buttery after roasting
  • Zucchini squash: Look for unblemished medium zucchini with a glossy firm skin They bring juiciness and sweet flavor
  • Red onions: Pick onions that feel heavy for their size for the perfect amount of tangy sweetness and color after roasting
  • Dried oregano: Classic Greek flavor so always check freshness for bold aroma
  • Dried rosemary: Robust piney flavor pairs beautifully with tomato and olive oil Make sure spice is not stale
  • Fresh parsley: Adds freshness and vibrant green flavor Flat leaf is best for bold taste
  • Garlic: Freshly minced for punchy aromatic base Avoid pre-chopped garlic for best results
  • Early Harvest Greek extra virgin olive oil: The backbone of this dish Use best quality fruity olive oil you can find for rich layered flavor
  • Canned diced tomatoes: Organic and no salt added is best for clean flavor and perfect sauciness The juice is important for moisture
  • Salt and pepper: Essential to bring all the flavors together Use kosher salt for even seasoning

Step-by-Step Instructions

Prep the Vegetables:
Wash and gently scrub all vegetables Peel potatoes if desired Slice potatoes thinly into rounds about one eighth inch thick and zucchini into slightly thicker rounds about one quarter inch thick Slice onions into thin rounds If using large onion halve it first
Season and Toss:
In a large mixing bowl add potato slices zucchini and onions Add salt pepper dried oregano dried rosemary parsley minced garlic and a generous pour of extra virgin olive oil Toss fully with your hands until evenly coated The marinade is key for flavor
Prepare the Baking Pan:
Pour half of your canned diced tomatoes with juice into the bottom of a large oven safe pan or baking dish Spread evenly to cover the base This keeps veggies moist and adds flavor underneath
Layer the Vegetables:
Arrange the seasoned vegetables and onions in overlapping rows around the pan alternating for a pretty presentation Do not worry about perfection Just try to distribute veggies evenly and in an even layer
Top and Add Tomatoes:
Pour any leftover olive oil and garlic mixture from your bowl over the arranged vegetables Spoon over the remaining diced tomatoes making sure you cover all the veggies with bits of tomato
Cover and Bake:
Cover pan with foil and tent it slightly so the foil does not touch the surface Bake at 400 degrees for 45 minutes to steam veggies through and develop flavor Do not skip this covered part
Uncover and Roast:
After 45 minutes carefully remove foil Roast uncovered for 30 to 40 minutes more until vegetables are beautifully soft and some edges are charred You want most of the liquid to evaporate but veggies still juicy
Rest and Serve:
Let rest for at least 10 minutes before serving Drizzle with more extra virgin olive oil and serve warm or at room temperature Both are excellent
A bowl of Traditional Greek Roasted Vegetables. Pin it
A bowl of Traditional Greek Roasted Vegetables. | lifesugar.co

My favorite ingredient is the Greek olive oil It transforms humble vegetables into something deeply flavorful I remember my grandmother pouring it generously over everything and I carry on that tradition every time I make briam for my family

Storage Tips

Briam is fantastic for leftovers Once fully cooled store covered in the fridge for up to four days It can also be frozen in airtight containers for one month Reheat slowly in a covered oven dish at moderate heat with a splash of water or extra tomato to refresh its sauciness The flavors deepen as it sits

Ingredient Substitutions

If you do not have gold potatoes try Yukon or even waxy red potatoes Sweet potatoes add a twist but will be noticeably sweeter Eggplant can sub in for some zucchini for a more traditional Greek village style If you only have regular olive oil it will still work just aim for the fruitiest bottle you can find Fresh tomatoes chopped can be used in summer months for an extra burst of flavor

A pot of Traditional Greek Roasted Vegetables. Pin it
A pot of Traditional Greek Roasted Vegetables. | lifesugar.co

Serving Suggestions

Serve briam as a main dish with good bread or pita and a side of olives or vegan feta For a traditional Greek spread add a small green salad and maybe some roasted hummus It’s also a fantastic side with grill roasted meats or fish when you want to serve a filling vegetable option Warm or room temperature is equally delicious and leftovers make an easy lunch

The Tradition of Briam

Briam is beloved across Greece for its ability to turn garden vegetables and tomatoes into a meal that feels both rustic and special It comes from a tradition of frugal yet generous cooking where olive oil and ripe produce are celebrated as the heart of every dish Each family has a version and it captures the essence of Mediterranean eating

Frequently Asked Questions

→ What is the best olive oil to use for this dish?

Extra virgin olive oil from Greece brings authentic flavor, but any high-quality EVOO will yield delicious results.

→ Can I prepare this dish ahead of time?

Yes, it keeps well in the fridge and flavors develop beautifully overnight. Reheat gently before serving.

→ What should I serve with briam?

Enjoy with crusty bread, feta, olives, or as a side next to roasted meats or fish. Grains also pair wonderfully.

→ How do I get the vegetables evenly cooked?

Slice all vegetables to similar thickness and arrange evenly in the pan for consistent roasting results.

→ Is this dish suitable for vegans?

Yes, briam uses only vegetables, herbs, and olive oil, making it naturally vegan and Mediterranean diet friendly.

→ Can I freeze leftovers?

Absolutely! Cool completely before freezing. Thaw in the fridge and reheat covered to preserve texture and flavor.

Traditional Greek Roasted Vegetables

Greek-style briam features vegetables baked with tomato, herbs, and olive oil for a simple, hearty dish.

Prep Time
20 Minutes
Cook Time
75 Minutes
Total Time
95 Minutes

Category: Perfect Sides

Difficulty: Easy

Cuisine: Greek

Yield: 6 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables

01 570 g gold potatoes, peeled and thinly sliced into 3 mm rounds
02 570 g zucchini squash, thinly sliced into 6 mm rounds
03 1 large red onion or 2 small red onions, thinly sliced into rounds

→ Herbs and Seasonings

04 Salt, to taste
05 Black pepper, to taste
06 3.6 g dried oregano
07 1.2 g dried rosemary
08 35 g chopped fresh parsley
09 4 garlic cloves, minced

→ Other

10 Early harvest Greek extra virgin olive oil, for drizzling
11 794 g canned diced tomatoes with juice, preferably no-salt added organic

Instructions

Step 01

Preheat oven to 200°C. Position a rack in the centre of the oven.

Step 02

In a large mixing bowl, combine the sliced potatoes and zucchini. Season with salt, black pepper, dried oregano, and rosemary. Add the chopped parsley, minced garlic, and a generous drizzle of extra virgin olive oil. Toss thoroughly to coat all vegetables evenly.

Step 03

Spread half of the canned diced tomatoes with their juice evenly over the bottom of a large, oven-safe round pan or skillet.

Step 04

Arrange the seasoned potatoes, zucchini, and sliced onions in rows, alternating, to fill the pan. If using a rectangular or deep dish, simply evenly distribute the vegetables.

Step 05

Pour any excess olive oil and garlic mixture from the mixing bowl over the arranged vegetables, then top with the remaining canned diced tomatoes and juices.

Step 06

Cover the pan loosely with aluminium foil, ensuring it does not touch the vegetables. Bake at 200°C for 45 minutes.

Step 07

Remove the pan from the oven, carefully take off the foil, and return to the oven. Roast uncovered for an additional 30–40 minutes, until the vegetables are tender, edges are charred, and most liquid has evaporated.

Step 08

Remove from the oven. Serve warm or at room temperature with an extra drizzle of extra virgin olive oil as desired.

Notes

  1. For rustic presentation, arrange vegetables casually in a baking dish; the dish will resemble a vegetable casserole.
  2. This dish pairs well as a main with crusty bread, rice, or grains, or alongside feta cheese and olives for a traditional Greek meal.
  3. Leftovers can be refrigerated once fully cooled, then reheated gently in a medium-heated oven. Add a splash of water and cover to retain moisture.
  4. The dish can be fully cooked ahead and frozen. Thaw overnight in the refrigerator and reheat thoroughly before serving.
  5. Select a high-quality, organic extra virgin olive oil for best flavour.

Tools You'll Need

  • Large mixing bowl
  • Sharp chef’s knife
  • Cutting board
  • Oven-safe round pan or large rectangular baking dish
  • Aluminium foil
  • Oven

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 5 g
  • Total Carbohydrate: 34 g
  • Protein: 4 g