Briam (Greek Mixed Vegetables in Tomato Sauce) Recipe -
Briam (Greek Mixed Vegetables in Tomato Sauce) Recipe

Briam (Greek Mixed Vegetables in Tomato Sauce)

Recipe by  

"This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
  2. Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
  3. Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
  4. Bake in the preheated oven until all vegetables are tender, about 1 hour.
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  • Cook's Note
  • While baking, add water if necessary, but keep in mind that you want the food to be relatively dry in the end.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2010

Never having tasted briam, I found this to be the Greek answer to ratatouille with the concept of allowing fresh veggies to shine on their own in this rustic dish. The uncooked tomato sauce was especially good with the briny capers and fresh herbs, but I did cut back a bit on the olive oil as well as the sugar. Once baked, I served this as a side dish to grilled chicken for some, but enjoyed my portion vegetarian-style along with some feta and crusty bread. Thanks, Aggeliki, for a dish I will make often this summer.

Most Helpful Critical Review
Jul 18, 2013

I thought this was good but I prefer a regular Ratatouille over this recipe. a nice change and a good way to use up my garden veggies but not a favorite for me.


23 Ratings

Dec 21, 2009

Delicious! If you are using 1/2 cup olive oil, you don't need to add water, just cover the pan with aluminum foil. It should be done in about 1 hour or less at 400F. Serve with freshly baked bread! Thank you for the wonderful recipe!

Aug 04, 2009

Very pleased to see a recipe for Briam. This one is very good but a little too much oil for us (realize that you use a lot more Olive oil than we normally do). Anyway, cutting it back by a half worked just fine. Thanks for a good recipe.

Aug 04, 2009

I made this for a crowd, and everyone LOVED it! There was not one speck of leftovers, and everyone wanted the recipe. It was so easy to make and tasted so great. Thanks for this recipe, it will remain a staple in my kitchen!

Jul 21, 2010

Simple, healthy and delicious! I usually don't go for mint, but it really works here. The capers are also key.

Dec 10, 2011

I really liked this but bf didn't--not a surprise, since he doesn't really like tangy sauces. I also subbed a few different veggies in here but it didn't really change the overall flavor. Very easy, if a number of steps. If you like capers and vinegar you will really like this. thanks for the recipe!

Jan 01, 2012

Loved this dish. Great flavor change and quick way to use up veggies. I added red potatoes.


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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