Briam (Greek Vegetable Bake)

Traditional Greek baked vegetable casserole of layered potatoes, eggplant, zucchini, tomatoes, olive oil, garlic, and herbs.

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Prep Time 15

Cook Time 30

Total Time 45

Cuisine Greek

Servings 8 servings

Equipment

9×13" casserole dish

Ingredients

?1 largepotatosliced into rounds
?1 eggplantsliced into rounds
?1 zucchinisliced into rounds
?1 mediumred onionsliced into half-moons
?1 largetomatosliced into rounds
?1/2 cup 120 mlextra virgin olive oil
?1 clovesgarlicminced
?1 teaspoondried oregano
?1/2 teaspoonsalt
?1/4 teaspoonground black pepper
?114.5 oz can 400 gtomato sauceor passata
?3 spigsthyme

Instructions

Preheat the oven to 390°F (200°C) and ready a 9×13-inch (23×33 cm) oven-proof baking dish.
Slice the vegetables: slice the potato, eggplant, and zucchini into rounds; slice the tomato into rounds; slice the red onion into half‑moons. Aim for similar thickness so they cook evenly.
In a large mixing bowl, combine the sliced vegetables with ½ cup (120 ml) extra virgin olive oil, the minced garlic, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Toss gently until the vegetables are evenly coated.
Pour the entire 14.5 oz (400 g) can of tomato sauce (or passata) into the prepared baking dish and spread it into an even layer on the bottom.
Arrange the seasoned vegetables over the tomato sauce in rows or overlapping slices (alternating types if you like) until the dish is filled.
Tuck the 3 thyme sprigs among the vegetables. If any olive oil remains in the mixing bowl, drizzle it over the arranged vegetables.
Cover the baking dish loosely with foil (tent the foil so it does not press on the vegetables) and place the dish in the preheated oven.
Bake covered for 30 minutes. After 30 minutes, check the potatoes by piercing with a fork — they should be tender.
Remove the foil and continue baking uncovered for 20 minutes, until excess liquid has reduced and the vegetables begin to brown at the edges.
Optional: for additional browning or crisping, place the dish under the broiler for up to 5 minutes, watching closely to prevent burning.
Remove from the oven and let the briam rest and cool for 20 minutes before serving.

Notes

To jazz things up a little, add bell peppers and fresh parsley.
You can enjoy Briam as a main dish or a side dish. If you’re roasting awhole chicken, fish, or some kind of meat, then Briam makes a great side dish. Or enjoy it as a main dish with a piece of crusty bread, and crumbled feta. You can also serve it with yogurt, and olives.
Store in the fridge in an airtight container in the fridge. Or freeze, and completely thaw when you’re ready to reheat. To reheat in the oven, add a bit of water and reheat until it’s warmed up.