Briam – The Best of the Greek Garden
Briam is the Greek answer to the French Ratatouille, but with a significant twist: the generous use of premium olive oil and the roasted aromas from the oven make it incomparably savory.
Why is this dish so healthy?
Briam is a true nutrient powerhouse. It provides an abundance of fiber, vitamins (A, C, K), and antioxidants thanks to the variety of vegetables. The extra virgin olive oil helps the body absorb fat-soluble vitamins and provides healthy monounsaturated fatty acids.
What makes it special?
The magic of Briam lies in its simplicity. The vegetables cook in their own juices and olive oil, creating a natural sweetness and an almost creamy texture. It often tastes even better the next day—sometimes even served cold!
Who is it for?
Vegans & Vegetarians: A complete main course without any animal products.
Meal-Preppers: Excellent for preparing in larger batches.
Health-Conscious: High volume, low calories, maximum flavor.
Recipe for 2 People
Ingredients:
2 large potatoes, thinly sliced
1 large zucchini, sliced
1 eggplant, cubed or sliced
2 ripe tomatoes, diced (or 200g canned chopped tomatoes)
1 red onion, sliced into rings
2 garlic cloves, finely minced
80ml Greek extra virgin olive oil
1 tsp dried oregano
Salt & pepper
Fresh parsley for garnish
Preparation:
Prep: Preheat the oven to 200°C (400°F).
Mix: Place all sliced vegetables in a baking dish. Add garlic, oregano, salt, and pepper.
Oil: Pour the olive oil evenly over the vegetables and mix well with your hands to ensure every piece is coated.
Bake: Cover the dish with foil or a lid and bake for 45 minutes. Remove the cover and bake for another 20–30 minutes until the vegetables are tender and slightly charred at the edges.
Rest: Let it rest for 10 minutes before serving to let the flavors meld.
Zero-Waste-Tip ????
Use vegetable scraps for broth! Collect the ends of the zucchini, onion skins, and potato peels in a bag in your freezer. Once the bag is full, boil the scraps in water to create a free, homemade vegetable stock for your next meal.
Drink Recommendation ????
Briam pairs beautifully with a dry, chilled Greek Rosé or a light red wine like an Agiorgitiko. The fruitiness of the wine complements the sweet roasted notes of the tomatoes and eggplants perfectly.
Briam is the Greek answer to the French Ratatouille, but with a significant twist: the generous use of premium olive oil and the roasted aromas from the oven make it incomparably savory.
Why is this dish so healthy?
Briam is a true nutrient powerhouse. It provides an abundance of fiber, vitamins (A, C, K), and antioxidants thanks to the variety of vegetables. The extra virgin olive oil helps the body absorb fat-soluble vitamins and provides healthy monounsaturated fatty acids.
What makes it special?
The magic of Briam lies in its simplicity. The vegetables cook in their own juices and olive oil, creating a natural sweetness and an almost creamy texture. It often tastes even better the next day—sometimes even served cold!
Who is it for?
Vegans & Vegetarians: A complete main course without any animal products.
Meal-Preppers: Excellent for preparing in larger batches.
Health-Conscious: High volume, low calories, maximum flavor.
Recipe for 2 People
Ingredients:
2 large potatoes, thinly sliced
1 large zucchini, sliced
1 eggplant, cubed or sliced
2 ripe tomatoes, diced (or 200g canned chopped tomatoes)
1 red onion, sliced into rings
2 garlic cloves, finely minced
80ml Greek extra virgin olive oil
1 tsp dried oregano
Salt & pepper
Fresh parsley for garnish
Preparation:
Prep: Preheat the oven to 200°C (400°F).
Mix: Place all sliced vegetables in a baking dish. Add garlic, oregano, salt, and pepper.
Oil: Pour the olive oil evenly over the vegetables and mix well with your hands to ensure every piece is coated.
Bake: Cover the dish with foil or a lid and bake for 45 minutes. Remove the cover and bake for another 20–30 minutes until the vegetables are tender and slightly charred at the edges.
Rest: Let it rest for 10 minutes before serving to let the flavors meld.
Zero-Waste-Tip ????
Use vegetable scraps for broth! Collect the ends of the zucchini, onion skins, and potato peels in a bag in your freezer. Once the bag is full, boil the scraps in water to create a free, homemade vegetable stock for your next meal.
Drink Recommendation ????
Briam pairs beautifully with a dry, chilled Greek Rosé or a light red wine like an Agiorgitiko. The fruitiness of the wine complements the sweet roasted notes of the tomatoes and eggplants perfectly.
| Nutrient | Amount |
| Calories | 420 kcal |
| Protein | 6 g |
| Fat | 28 g |
| Carbohydrates | 34 g |
Ingredients:
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