A classic Briam recipe makes the best Mediterranean roasted vegetables in rich tomato sauce and olive oil. This Greek casserole is vegan, healthy, and full of flavor!
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For the Vegetables:
- 2 medium zucchinis, sliced 1/4-inch thick
- 2 medium potatoes, peeled and sliced
- 1 medium eggplant, sliced
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper (optional), sliced
- Salt & pepper, to taste
- 1/3 cup/79 ml extra virgin olive oil
For the Tomato Sauce:
- 1 1/2 cup/224 grams passata or crushed tomatoes
- 1 tsp dried oregano
- 1/4 cup/6 grams chopped parsley (plus more to finish)
- 1/2 tsp sugar
- Salt & pepper, to taste
- Optional: pinch chili flakes
Instructions
- Prep the veggies: Slice all vegetables into uniform 1/4-inch rounds. Preheat oven to 375°F (190°C).
- Make the sauce: In a bowl, combine passata, garlic, herbs, sugar, salt, pepper, and 2 tbsp olive oil.
- Toss & season: In a large bowl, toss all vegetables with olive oil, salt, pepper, and half the tomato sauce.
- Assemble: Pour a thin layer of sauce into a large baking dish. Arrange vegetables in overlapping rows. Pour remaining sauce on top.
- Bake: Cover loosely with foil and bake for 45 minutes. Uncover and bake another 30–40 minutes until golden and tender. Let rest before serving.
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