Briam (Greek Mixed Vegetables in Tomato Sauce) Recipe

Reviews More Reviews

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.

—EILISH40

See full review »

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!

—Caramela

See full review »

19 Ratings

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.

—Nicolette

See full review »

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!

—aliceanthem

See full review »

Jul 21, 2010

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

—BRG

See full review »

Jan 01, 2012

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

—Laura V.

See full review »

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!

—pomplemousse

See full review »

Sep 16, 2011

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

—crimson buckeye

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

Grilled Vegetables in Balsamic Tomato Sauce with Couscous

Octopus in Tomato Sauce

Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce

Crispy Eggplant with Spicy Tomato Sauce

Greek Vegetables

Green Beans in Tomato Sauce

Fresh Tomato Sauce

Zucchini, Tomato, and Onion Casserole

Classic Greek Spinach

ADVERTISE WITH US

Nutrition

Calories
180 kcal
9%

Carbohydrates
18.5 g
6%

Cholesterol
0 mg
0%

Fat
11.6 g
18%

Fiber
3.9 g
16%

Protein
2.8 g
6%

Sodium
130 mg
5%

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

Nutritional Information

Briam (Greek Mixed Vegetables in Tomato Sauce)

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 180
Calories from Fat: 105

% Daily Value *
Total Fat 11.6g 18 %
** Saturated Fat 1.6g 8 %
** Cholesterol 0mg 0 %
Sodium 130mg 5 %
Potassium 536mg 15 %
Total Carbohydrates 18.5g 6 %
** Dietary Fiber 3.9g 16 %
Protein 2.8g 6 %
** Sugars 6.8g
** Vitamin A 16 %
** Vitamin C 86 %
** Calcium 6 %
** Iron 11 %
** Thiamin 16 %
** Niacin 14 %
** Vitamin B6 23 %
** Magnesium 14 %
** Folate 29 %

* 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.