Greek Garden Roasted Vegetables “Briam”

by Mary Papoulias-Platis

Post image for Greek Garden Roasted Vegetables “Briam”

This week in my C.S.A. box I received so many delicious vegetables, it made me think back to my mother’s roasted vegetables dish so I thought I would try my hand at re-creating her dish in my kitchen. Basically, it’s whatever you have on hand, and what your garden is producing. The list of vegetables can vary so select your favorite vegetables, and try this easy and quick dish for dinner tonight. This makes a great side for your main dish. Serve with rustic bread, and a glass of wine.

Greek Garden Roasted Vegetables

Vegetables are baked together in this scumptious simple Greek dish.
Course Main Dish
Cuisine Greek
Keyword california greek, roasted, vegetable
Servings 6
Author Mary Papoulias-Platis


  • 1 onion, sliced
  • 4-5 garlic cloves, whole
  • 3 white potatoes, or 6 mini potatoes, halved
  • 4 carrots, sliced in 1-inch pieces
  • 1/2 pound green beans, halved
  • 1 yellow or red pepper, sliced
  • 4 zucchini, yellow or green, sliced or chopped in 1-2" pieces
  • 2 eggplant unpeeled, sliced or and chopped in 1" pieces
  • 3-4 fresh tomatoes, chopped or 1/2 can tomato sauce
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons dried Greek oregano
  • 2 teaspoons fresh chopped parsley
  • 2 sprigs fresh thyme


  1. In a 13x11 medium glass or metal pan, add 2-3 teaspoons of olive oil onto the bottom.

  2. Add sliced potatoes, onion and garlic cloves to the pan. Sprinkle with salt and pepper.

  3. Add all the vegetables, herbs, tomatoes or tomato sauce. Add salt and pepper. Add 1/2 cup water over the top.

  4. Cover with parchment then foil, and bake in a 375 degree oven for 45 minutes.

  5. Remove foil and paper and bake for 15 minutes until vegetables are lightly brown. Test the potatoes for doneness.

  6. Sprinkle with olive oil and serve.

You may also enjoy:

Greek Roasted Potatoes with Gremolata Sauce

Cauliflower Braised in Tomato Kounoupidi Kapama

Stuffed Eggplant Papoutsakia

Enjoy the summer season,


© 2011 – 2023, Mary Papoulias-Platis. All rights reserved.

{ 5 comments… read them below or add one }

1 Eva in Athens

Looks great, Mary!

2 Eri

Hello Mary,
I love this recipe, the vegetables are so yummy this way!
Kisses from Athens and Toronto 🙂

3 Mary Papoulias-Platis

Thank-you Eri! This is how we stay healthy with the Greek diet!

4 Stephanie Weaver, MPH, CWHC

Mary, I made a version of this last night, using the sesame-herb salt from Arianna Trading Company. So good! Thanks!

5 Mary Papoulias-Platis

Thank you Stephanie! I’ll have to try the salt with it, I bet it gave the vegetables a boost!

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