Greek Roasted Vegetables “Briam”

by Mary Papoulias-Platis

Post image for Greek Roasted Vegetables “Briam”

This week in my C.S.A. box I received so many delicious vegetables, and it made me think back to my mother’s roasted vegetables dish she made for us during the Spring. I thought I would try my hand at re-creating her dish in my kitchen from my abundance of vegetables from my garden boxes. Basically, it’s whatever you have on hand, and what your garden is producing. Every year I plan out my garden keeping in mind the vegetables I use daily in my Greek dishes. Many of the Spring and Summer plants are available at your local garden centers. Eggplant, zucchini, potatoes, onions, garlic, bell peppers, and green beans are the basic ingredients I use in this dish. The list of vegetables can vary so select your favorite ones, 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.

A beautiful bowl of Greek Roasted Vegetables.

Print

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

Ingredients

  • 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

Instructions

  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.

Greek Roasted Vegetables

I do plant many herbs in my garden that can enhance this dish with fresh flavors from parsley, basil and oregano. Herbs are easy to grow from seed. I just plant them randomly throughout my beds, and this will guarantee you have herbs all season long. When buying herbs, I do look for organic seeds. Renee Garden Seeds is one of my favorite nursery to purchase from. I also have a tendency to drive quite a distance to Plant Depo in San Juan Caspistrano. They have the largest selection of vegetable and herbs for home gardens.

 

You may also enjoy:

Greek Roasted Potatoes with Gremolata Sauce

Greek Roasted Potatoes

Cauliflower Braised in Tomato Kounoupidi Kapama

Greek Braised Cauliflower

Stuffed Eggplant Papoutsakia

Greek Stuffed Eggplant

 

Enjoy the summer season,

© 2011 – 2025, Mary Papoulias-Platis. All rights reserved.

Email, RSS Follow
Pin It
Print

Tagged as: C.S.A. Box, garden vegetables, Greek food, Lenten dish, Meatless Mondays, Roasted Vegetables, Simply Greek, vegetarian

{ 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!

Leave a Comment