"Briam" - Oven Roasted Vegetable Casserole

Maria *


Briam is a Greek Ratatouille. It is served in the summer as a main course when all the vegetables are available fresh from the garden.
Vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish. This is a traditional recipe. When I make this dish I omit the eggplant as I'm not a fan. If not fasting and would like extra flavor add some crumbled feta cheese to the dish when serving.
Kali Orexi! Have a good appetite!

★★★★★ 4 votes
6-8 depending on appetite
30 Min
1 Hr
Convection Oven


2 lb
eggplant, peeled, cut in egg-sized chunks
2 lb
zucchini, unpeeled, cut in 1/2 in. round slices
green bell peppers, seeded & cut in chunks
potatoes, peeled & cut in walnut sized pieces
medium sized tomatoes, halved, seeded & grated, skins discarded
medium sized onions, sliced
garlic cloves, finely chopped or minced
1 c
dry white wine
1/2 c
olive oil
1/2 c
fresh parsley, finely chopped
1/2 tsp
several fresh basil leaves
salt and freshly ground black pepper

How to Make "Briam" - Oven Roasted Vegetable Casserole


  • 1Combine all washed and cut vegetables in a large shallow ovenproof casserole or baking dish. Add dry white wine, olive oil, herbs, salt & pepper.
  • 2Bake the briam, stirring occasionaly, in a moderate 315^F (190^ C) oven for about 1 1/2 hours. Or until vegetables are tender. Add a little boiling water if necessary to prevent sticking. Serve hot or at room temperature. Enjoy!
  • 3Tip:
    Feta cheese is a great addition crumbled on top or a slice on the side of the plate. Also don't forget some crusty bread to dip in the delicious savory sauce:)

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About "Briam" - Oven Roasted Vegetable Casserole

Course/Dish: Beef, Vegetables
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian, Wheat Free, Soy Free