Briami: Greek Vegetable Bake with Olives and Feta, gluten-free

Briami is a traditional gluten-free Greek dish, of baked vegetables that can be served as a main meal or side dish. It's one of the simplest vegetable recipes to make but packs a whole lot of flavour as there is an array of fresh vegetables, including potatoes, eggplant, zucchini, and tomatoes along with oregano and a healthy splash of extra virgin olive oil.

Greek Vegetable Bake with Olives and Feta gluten-free

What is Briami?

Briami is a Greek gluten-free vegetarian recipe that involves combining a variety of vegetables into a baking tray, drizzling a good amount of extra virgin olive oil, seasoning, and then baking. It's as simple as that.

In Greece, it is traditionally made in summer as seasonal vegetables are used, including eggplant, zucchini, capsicum, onions, and tomatoes. It is baked until the vegetables are soft and sweet and served with country-style bread that is used like a spoon to scoop up the vegetables onto a fork and to dip into the extra virgin olive oil.

In some parts of Greece, this recipe is also called Tourlou, which means 'all mixed up', but in most parts of the world, this is known as Ratatouille or Tian. There are slight differences between each recipe, but not worth mentioning. All that matters is we start cooking in anticipation of enjoying this marvelous dish.

Watch How to Make It

Helpful Tips

What size do I cut all the Vegetables?

Make sure all pieces are roughly the same size. With the onion and tomatoes, I would slice them into half and then each half into wedges, and then the remaining vegetables into cubed pieces, approximately 3cm. They do not have to be perfect, just roughly cut. This ensures they will be cooked and ready at the same time and end up soft and sweet.

Can I use other Vegetables?

Absolutely! I would encourage you to experiment and use different seasonal produce as the taste of the dish completely changes in flavour, depending on what vegetables you use. I would love you to first try my recipe and then why not experiment with other flavours and compare.

One example is this combination: potatoes, leek, tomatoes, eggplant, carrot, parsnip, and parsley.

Do I have to use so much extra virgin olive oil?

Briami is under the category of 'vegetable centered Greek dishes' called LATHERA coming from the word "lathi" meaning oil. Without the oil, the dish will taste different and the vegetables will not soften and sweeten. In simple terms, yes, you need to use the whole amount of extra virgin olive oil. I would recommend using quality EVOO and preferably, first cold-pressed.

Can I cover the vegetables with foil?

It is preferred you cover the baking tin with baking paper, however, foil can still be used. It is important however NOT to fold in and enclose the baking tin as this will cause the vegetables to 'steam' rather than bake. Simply place the baking paper or foil over the top without tucking it in on the sides (view video).

Can I use pasta sauce instead of tomato paste?

This once again will change the taste of the recipe, however, if there is no other option, then I recommend 1/2 cup of pasta sauce with 1/4 cup of water to dilute its flavour. You want the sweetness of the vegetables to be the main source of flavour.

Greek Vegetable Bake with Olives and Feta gluten-free

How to Make Briami

There are only 5 steps needed to create this amazing meal:

Step 1: Chop all the vegetables

Step 2: Add the vegetables to a baking tin

Step 3: Season, add the tomato paste, and EVOO

Step 4: Bake

Step 5: Add feta, more EVOO and serve

What to Serve with Briami

Even though Briami is a main meal in itself, it is often served as a side dish as well. Here are a few ideas that pair perfectly with it.

Stovetop Rice

Quinoa

Oven Baked Calamari

Stuffed Baked Chicken Breast

Roasted Boneless Leg of Lamb

Grain Free Meatloaf

Easter-Style Greek Lamb

Greek Vegetable Bake with Olives and Feta gluten-free

Briami: Greek Vegetable Bake with Olives and Feta

Serves 4 as a main

Prep: 10 minutes

Cook: 1 hour 30 minutes

Round baking tin approximately 35-40cm diameter or 30x30cm baking tin

INGREDIENTS

Vegetables:

3 large tomatoes, sliced into wedges

2 large potatoes, peeled and cubed

1 large brown onion, roughly chopped

1 large zucchini, cubed

1 large carrot, cubed

1 medium sweet potato, peeled and cubed

1 medium eggplant, cubed

1 medium red capsicum, seeded and chopped

6 large garlic cloves, minced

16 kalamata olives

200g Greek Feta, diced or crumbled (dairy free optional)

Seasoning:

1.5 tablespoons dried Greek oregano

1 ½ tablespoons sea salt flakes

1 teaspoon pepper

1 heaped tablespoon of tomato paste

¾ cup water

½ cup extra virgin olive oil (extra to drizzle after cooked)

INSTRUCTIONS

1. Line a tray with baking paper and preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F.

2. Prepare all the vegetables and cut them into equally sized pieces so they cook evenly. Transfer all the vegetables into the baking tray including the olives but not the feta.

3. Season the vegetables with sea salt, pepper, and oregano. Place the tomato paste and water into a bowl and whisk until combined and then pour over the vegetables.

4. Cover with baking paper, and bake for 1 hour and 30 minutes, turning the tray around halfway through to evenly bake.

5. Once cooked, remove from the oven and add the feta. Optional to gently stir through the vegetables (or leave them on top). Drizzle an extra couple of tablespoons of extra virgin olive oil over the top.

6. Serve with crusty bread, warm steamed rice, pasta, or any protein of choice.

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Greek Vegetable Bake with Olives and Feta gluten-free

Recipe and Photography Margaret Pahos for @CreateCookShare