Greek Vegetable Bake with Olives and Feta (Briami)
Briami is a wholesome Greek dish filled with vibrant vegetables like potatoes, eggplant, zucchini, and tomatoes. Roasted with oregano, garlic, and plenty of extra virgin olive oil, it becomes tender, flavourful, and deeply satisfying. Enjoy it as a main with feta and gluten-free bread or as a side with fish or lamb. Delicious hot or at room temperature, this simple dish brings the taste of Greece to your table. Let's get cooking!
What is Briami?
Briami is a traditional Greek, gluten-free, plant-based dish made by roasting fresh vegetables with extra virgin olive oil and herbs until tender and flavorful. This simple yet delicious recipe highlights the heart of Mediterranean eating—filling 80% of the plate with wholesome vegetables, a key principle in both Greek cuisine and Blue Zone longevity.
Traditionally made in summer, Briami includes eggplant, zucchini, capsicum, onions, and tomatoes, slow-baked until caramelised and naturally sweet. It’s served with country-style bread to soak up the rich juices, deeply satisfying every bite.
In some parts of Greece, it’s called Tourlou, meaning ‘all mixed up,’ while similar versions exist worldwide, like Ratatouille. No matter the name, this dish embodies the Mediterranean way of eating—simple, nourishing, and meant to be enjoyed with good company.
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).
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.
Briami: Greek Vegetable Bake with Olives and Feta
Serves 4 as a main - 8 as a side dish
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 tablespoon sea salt flakes
1 teaspoon pepper
1 heaped tablespoon of tomato paste
1 cup water
½ cup extra virgin olive oil (extra to drizzle after cooked)
INSTRUCTIONS
Preheat the Oven: Line a tray with baking paper and preheat the oven to 180°C fan-forced oven.
Prepare the Vegetables: Cut all vegetables into equally sized pieces for even cooking. Transfer them to the baking tray along with the olives, but not the feta.
Season and add the Sauce: Sprinkle the vegetables with sea salt, pepper, and oregano and drizzle the extra virgin olive oil. In a bowl, whisk together the tomato paste and water, then pour over the vegetables.
Bake Until Tender: Cover with baking paper that has been wet (cover the tray with wet baking paper, pressing it gently over the vegetables to help lock in moisture and enhance their texture) and bake for 1 hour and 30 minutes, turning the tray halfway through for even cooking.
Add Feta and Extra Olive Oil: Once cooked, remove from the oven and add the feta. Stir gently if desired or leave it on top. Drizzle with extra virgin olive oil.
Serve and Enjoy: Pair with crusty bread, warm steamed rice, pasta, or a protein of your choice.
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Recipe and Photography Margaret Pahos for @CreateCookShare
So much flavour from simple ingredient, definitely a keeper.