New this month
Get the Allrecipes magazine just $5!

Briam (Greek Mixed Vegetables in Tomato Sauce)


"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."
Added to shopping list. Go to shopping list.


1 h 40 m servings 177 cals
Original recipe yields 12 servings


  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 18
  1. 24 Ratings

Most helpful positive review

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 bre...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 bre...

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 ...

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 wi...

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

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 ...

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

Excellent! Great way to use up zucchini and eggplant at the end of the growing season. I will make this again and again.

I was looking for a Greek sauce to go over baked meatballs that had feta and dill in them, so I adapted this and it was delicious! I only had fresh mint handy (snipped it off the new plant on my...

This was the first time I have cooked using eggplant or okra and we all enjoyed this dish. Will make again