Europe
Plant-Based Greek Briam
Chef-tested recipe
Slow-roasted potatoes, aubergine, courgette, tomato, onion, garlic, herbs, and olive oil in the Greek ladera tradition
Briam belongs to the Greek family of ladera dishes, vegetables cooked generously with olive oil until tender and deeply flavoured. Potatoes, aubergine, courgette, tomatoes, onion, garlic, and parsley are arranged in a broad pan so their juices reduce rather than steam. The covered first stage softens the vegetables; the uncovered finish concentrates the tomato and browns the exposed edges. It is naturally plant-based when served without feta and is at its best warm or at room temperature after the olive oil and vegetable juices have settled into a rich sauce.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large mixing bowlpaid link
- 30 x 40 cm roasting panpaid link
- Baking paperpaid link
- Aluminium foilpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Vegetable peelerpaid link
- Digital kitchen scalepaid link
Ingredients
For the vegetable bake
- Waxy potatoes, peeled: 800 g
- Courgettes: 700 g
- Aubergines: 700 g
- Ripe tomatoes: 1200 g
- Red onion, thinly sliced: 300 g
- Garlic, finely sliced: 25 g
- Extra-virgin olive oilpaid link: 220 ml
- Flat-leaf parsley, roughly chopped: 40 g
- Fresh oregano leaves: 12 g
- Tomato paste: 30 g
- Warm water: 180 ml
- Fine sea saltpaid link: 14 g
- Freshly ground black pepper: 5 g
For finishing
- Extra-virgin olive oilpaid link: 25 ml
- Flat-leaf parsley leaves: 15 g
- Fresh lemon wedges: 6 whole
Preparation Overview
Heat the oven to 200°C conventional. Slice potatoes, courgettes, and aubergines about 10 mm thick so they cook at a similar rate. Grate or finely chop half the tomatoes for the sauce and slice the rest. Choose a wide roasting pan that holds the vegetables no more than two or three layers deep.
Method
Prepare the sauce. Combine the chopped tomatoes, tomato paste, warm water, 150 ml olive oil, garlic, parsley, oregano, salt, and pepper.
Season the vegetables. Place potato, courgette, aubergine, and onion in a large bowl, pour over two-thirds of the tomato mixture, and toss thoroughly.
Arrange the pan. Spread a layer of sliced tomato in a 30 x 40 cm roasting pan, then distribute the dressed vegetables loosely above it.
Add the remaining sauce. Spoon the rest of the tomato mixture over the vegetables and drizzle with the remaining 70 ml olive oil.
Cover and roast. Seal the pan with baking paper and foil, then roast at 200°C for 60 minutes.
Turn carefully. Remove the cover, gently lift and turn the vegetables without breaking them, and baste with the pan juices.
Brown uncovered. Roast for another 40 to 50 minutes until potatoes are tender, aubergines are silky, and the upper edges are caramelised.
Rest. Remove the pan from the oven, drizzle with 25 ml fresh olive oil, and leave uncovered for 10 minutes so the juices settle.
Serve. Finish with parsley and offer lemon wedges, serving the briam warm or at room temperature with plenty of its concentrated pan sauce.
Beginner Technique Notes
Use a wide pan; deep layers trap steam and prevent the browned edges that give briam character.
Keep the vegetable slices similar in thickness, especially the potatoes, which take longest to soften.
Aubergine absorbs oil readily, but the oil returns to the sauce as it cooks and should not be drastically reduced.
Covering the pan first protects the tomato and lets dense potatoes cook before browning.
Test a potato near the centre of the pan before removing the briam from the oven.
Tips and Variations
Green bell pepper may be layered with the vegetables when it is part of the household version.
Fresh mint can replace part of the oregano for a lighter summer aroma.
Serve without feta to keep the dish fully plant-based.
The flavour improves as the briam cools toward room temperature, making it useful for relaxed shared meals.
Use ripe fresh tomatoes whenever possible; canned plum tomatoes are a practical out-of-season option.
Serving Ideas
- Bring the roasting pan to the table for a rustic meal or arrange overlapping vegetables on a warm platter and spoon the thick tomato-olive-oil juices over them.
Storage
Refrigerate in a covered container for up to 4 days. Reheat covered at 170°C until at least 74°C, then uncover briefly, or allow the briam to return to room temperature for 30 minutes before serving. Freeze for up to 1 month, noting that courgette will soften.
Nutritional Value
Allergen Notes
No major allergen is intentionally included. Check tomato paste and bread served alongside for celery, gluten, sulphite, or cross-contact warnings. Prepare on clean equipment for guests with severe allergies.
Frequently Asked Questions
What does ladera mean?
It describes Greek vegetable dishes cooked with olive oil, which forms part of the sauce rather than serving only as a frying medium.
Can I reduce the olive oil?
A modest reduction is possible, but too little changes both the texture and the characteristic richness of briam.
Why cover the pan at first?
The cover holds moisture long enough to soften the potatoes before the uncovered browning stage.
Is briam served hot?
It can be served hot, warm, or at room temperature; the flavours are especially clear after a short rest.
Can I make it one day ahead?
Yes. Reheat gently or bring it toward room temperature and refresh it with parsley and olive oil.