Recipes Cuisine European Greek Briam (Greek Baked Zucchini and Potatoes) 4.6 (403) 328 Reviews 79 Photos This briam recipe makes a roasted vegetable dish with potatoes, zucchini, tomatoes, red onions, and lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. Briam can be served as a main course with a hearty chunk of feta on the side. By Diana Moutsopoulos Diana Moutsopoulos Diana Moutsopoulos is a food writer, recipe developer, Greek cuisine expert, and an Editorial Director at Allrecipes. Allrecipes' editorial guidelines Updated on November 16, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 79 79 79 79 Prep Time: 30 mins Cook Time: 1 hr 30 mins Total Time: 2 hrs Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 pounds potatoes, peeled and thinly sliced 4 medium zucchini, thinly sliced 4 small red onions, thinly sliced 6 ripe tomatoes, puréed ½ cup extra-virgin olive oil 2 tablespoons chopped fresh parsley (Optional) sea salt and freshly ground black pepper to taste Directions Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes). Dotdash Meredith Food Studios Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated. Dotdash Meredith Food Studios Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more. Recipe Tip Add up to 1/4 cup of water if the vegetables are too dry after the first hour of baking. Don't add too much liquid, however, as there should be no water left at the end of baking. Cool briam slightly before serving or serve at room temperature. Dotdash Meredith Food Studios Cook's Note: You can purée the tomatoes by cutting them in half and grating them on a large box grater, leaving the skin behind. This might seem like a lot of time in the oven, but trust me. The bulk of the flavor is derived from this, and you definitely want some nice crusty and charred edges on your vegetables for maximum flavor. Don't be afraid of salt and pepper with this dish. Be liberal for best results. Start as you normally would, and you can always add more seasoning when you check after the 1-hour mark. I Made It Print 811 home cooks made it! Nutrition Facts (per serving) 534 Calories 28g Fat 66g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 534 % Daily Value * Total Fat 28g 36% Saturated Fat 4g 20% Sodium 141mg 6% Total Carbohydrate 66g 24% Dietary Fiber 13g 45% Total Sugars 16g Protein 11g 23% Vitamin C 136mg 151% Calcium 117mg 9% Iron 5mg 27% Potassium 2442mg 52% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.