Briam

Name: Briam
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 300 g Red onion; 4 clove Garlic; 600 g Courgette / Zucchini; 400 g Eggplant; 600 g waxy potatoes; 500 g Plum tomatoes; 1 tsp Dried oregano; 2 tsp Salt; 1 tsp Ground black pepper; 120 ml Extra-virgin olive oil; 20 g Flat-leaf parsley

1 hr 38 min · 7 min 45s active · makes ~2.6 kg · Easy

Greek baked vegetable casserole with eggplant, potatoes, and oregano, finished with fresh flat-leaf parsley.

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Briam

Greek baked vegetable casserole with eggplant, potatoes, and oregano, finished with fresh flat-leaf parsley.

See more →

TOTAL TIME

1 hr 38 min

ACTIVE TIME

7 min 45s

QUANTITY

~2.6 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/7

Ingredients

0/11 gathered · 4 servings

300g

4clove

600g

400g

600g

500g

1tsp

2tsp

1tsp

120ml

20g

#	Quantity	Notes	State
1	300g	—	—
2	4clove	—	—
3	600g	—	—
4	400g	—	—
5	600g	—	—
6	500g	—	—
7	1tsp	—	—
8	2tsp	—	—
9	1tsp	—	—
10	120ml	—	—
11	20g	—	—

Tools

7 items

Procedure

24 steps

1 of 24

Turn the oven to 200 °C and let it come fully up to temperature.

200°C

⏱ 10 min

2 of 24

Peel the red onions, removing the papery skin completely.

Red onion · 300 g

⏱ 30s

ResultPeeled red onion

3 of 24

Cut each onion in half through the root, then slice into half-rings about 5 mm thick.

Peeled red onion · step 2

⏱ 40s

ResultFinely sliced onion

4 of 24

Tip the sliced onion into the large baking dish (about 30 × 20 cm).

Finely sliced onion · step 3

⏱ 8s

ResultFinely sliced onion

5 of 24

Crush each garlic clove flat with the side of the knife, then pull away the skin.

Garlic · 4 clove

⏱ 20s

ResultPeeled garlic cloves

6 of 24

Slice the peeled garlic cloves as thinly as you can.

Peeled garlic cloves · step 5

⏱ 20s

ResultThinly sliced garlic

7 of 24

Scatter the sliced garlic over the onion in the dish.

Thinly sliced garlic · step 6

⏱ 8s

ResultThinly sliced garlic and finely sliced onion

8 of 24

Trim the ends from the courgettes and slice them into rounds about 7 mm thick.

Courgette / Zucchini · 600 g

⏱ 1 min

ResultThinly sliced courgette

9 of 24

Add the sliced courgette to the dish.

Thinly sliced courgette · step 8

⏱ 8s

ResultThinly sliced garlic and finely sliced onion and thinly sliced courgette

10 of 24

Trim the aubergine and slice it into rounds about 7 mm thick.

Eggplant · 400 g

⏱ 1 min

ResultSliced eggplant

11 of 24

Add the sliced aubergine to the dish.

Sliced eggplant · step 10

⏱ 8s

ResultThinly sliced courgette and sliced eggplant mixture

12 of 24

Add the potato cubes directly to the dish with the other vegetables.

Waxy potatoes · 600 g

⏱ 8s

ResultPotato cube and thinly sliced courgette mixture

13 of 24

Slice the plum tomatoes into rounds about 7 mm thick.

Plum tomatoes · 500 g

⏱ 1 min

ResultSliced tomatoes

14 of 24

Lay the sliced tomatoes over and among the other vegetables.

Sliced tomatoes · step 13

⏱ 8s

ResultPotato cube and thinly sliced courgette mixture

15 of 24

Sprinkle the dried oregano evenly over the vegetables.

Dried oregano · 1 tsp

⏱ 8s

ResultPotato cube and thinly sliced courgette mixture

16 of 24

Season the vegetables generously with salt, distributing it across the whole surface.

Salt · 2 tsp

⏱ 8s

ResultPotato cube and thinly sliced courgette mixture

17 of 24

Season with black pepper, tapping it evenly across the whole surface of the vegetables.

Ground black pepper · 1 tsp

⏱ 8s

ResultPotato cube and thinly sliced courgette mixture

18 of 24

Pour the olive oil in a slow, even drizzle over all the vegetables so every piece is well coated.

Extra-virgin olive oil · 120 ml

⏱ 15s

ResultPotato cube and thinly sliced courgette mixture

19 of 24

Turn everything together with tongs until all the vegetables are thoroughly coated in oil and seasoning.

⏱ 30s

ResultEvenly coated vegetables

20 of 24

Slide the baking dish into the oven.

⏱ 10s

ResultEvenly coated vegetables

21 of 24

Bake for 1 hour 30 minutes, until the vegetables are completely tender and their edges are golden and slightly caramelised.

200°C

⏱ 1 hr 30 min

ResultRoasted vegetables

22 of 24

Lift the dish from the oven using oven gloves and set it on the counter.

⏱ 10s

ResultRoasted vegetables

23 of 24

Gather the flat-leaf parsley leaves and chop them finely.

Flat-leaf parsley · 20 g

⏱ 30s

ResultFinely chopped flat-leaf parsley

24 of 24

Scatter the chopped parsley over the dish and bring it straight to the table.

Finely chopped flat-leaf parsley · step 23

⏱ 8s

ResultBriam

Total Time1 hr 38 min

#	Product	Tool	Action
1	—	200°C	Turn the oven to 200 °C and let it come fully up to temperature.⏱ 10 min
2	300 g		Peel the red onions, removing the papery skin completely.⏱ 30sResultPeeled red onion
3	Peeled red onionstep 2		Cut each onion in half through the root, then slice into half-rings about 5 mm thick.⏱ 40sResultFinely sliced onion
4	Finely sliced onionstep 3		Tip the sliced onion into the large baking dish (about 30 × 20 cm).⏱ 8sResultFinely sliced onion
5	4 clove		Crush each garlic clove flat with the side of the knife, then pull away the skin.⏱ 20sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5		Slice the peeled garlic cloves as thinly as you can.⏱ 20sResultThinly sliced garlic
7	Thinly sliced garlicstep 6		Scatter the sliced garlic over the onion in the dish.⏱ 8sResultThinly sliced garlic and finely sliced onion
8	600 g		Trim the ends from the courgettes and slice them into rounds about 7 mm thick.⏱ 1 minResultThinly sliced courgette
9	Thinly sliced courgettestep 8		Add the sliced courgette to the dish.⏱ 8sResultThinly sliced garlic and finely sliced onion and thinly sliced courgette
10	400 g		Trim the aubergine and slice it into rounds about 7 mm thick.⏱ 1 minResultSliced eggplant
11	Sliced eggplantstep 10		Add the sliced aubergine to the dish.⏱ 8sResultThinly sliced courgette and sliced eggplant mixture
12	600 g		Add the potato cubes directly to the dish with the other vegetables.⏱ 8sResultPotato cube and thinly sliced courgette mixture
13	500 g		Slice the plum tomatoes into rounds about 7 mm thick.⏱ 1 minResultSliced tomatoes
14	Sliced tomatoesstep 13		Lay the sliced tomatoes over and among the other vegetables.⏱ 8sResultPotato cube and thinly sliced courgette mixture
15	1 tsp		Sprinkle the dried oregano evenly over the vegetables.⏱ 8sResultPotato cube and thinly sliced courgette mixture
16	2 tsp		Season the vegetables generously with salt, distributing it across the whole surface.⏱ 8sResultPotato cube and thinly sliced courgette mixture
17	1 tsp		Season with black pepper, tapping it evenly across the whole surface of the vegetables.⏱ 8sResultPotato cube and thinly sliced courgette mixture
18	120 ml		Pour the olive oil in a slow, even drizzle over all the vegetables so every piece is well coated.⏱ 15sResultPotato cube and thinly sliced courgette mixture
19	—		Turn everything together with tongs until all the vegetables are thoroughly coated in oil and seasoning.⏱ 30sResultEvenly coated vegetables
20	—		Slide the baking dish into the oven.⏱ 10sResultEvenly coated vegetables
21	—	200°C	Bake for 1 hour 30 minutes, until the vegetables are completely tender and their edges are golden and slightly caramelised.⏱ 1 hr 30 minResultRoasted vegetables
22	—		Lift the dish from the oven using oven gloves and set it on the counter.⏱ 10sResultRoasted vegetables
23	20 g		Gather the flat-leaf parsley leaves and chop them finely.⏱ 30sResultFinely chopped flat-leaf parsley
24	Finely chopped flat-leaf parsleystep 23		Scatter the chopped parsley over the dish and bring it straight to the table.⏱ 8sResultBriam
Total Time			1 hr 38 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	487kcal
	9g
	29g
	4g
	52g
	16g
	11g
	1,194mg

Ingredients0/11

Tools0/7

Recipe

Briam

Greek baked vegetable casserole with eggplant, potatoes, and oregano, finished with fresh flat-leaf parsley.

What you’ll doYou will prepare and slice five vegetables—onion, garlic, courgette, aubergine, and potato—then layer them in a baking dish with tomato slices, season generously, and coat with olive oil. After tossing everything together, you will roast for an hour and a half until the edges turn golden and caramelised, then finish with fresh chopped parsley at the table.

Serves4

Total1 hr 38 min

LevelEasy

Ingredients

Red onion300 g
Garlic4 clove
Courgette / Zucchini600 g
Eggplant400 g
Waxy potatoes600 g
Plum tomatoes500 g
Dried oregano1 tsp
Salt2 tsp
Ground black pepper1 tsp
Extra-virgin olive oil120 ml
Flat-leaf parsley20 g

Tools

SpoonTongsLarge baking dishOvenChef's knifeOven gloveChopping board

Method

Turn the oven to 200 °C and let it come fully up to temperature.

200°C10 minOven

Peel the red onions, removing the papery skin completely.

30sChopping board, Chefs knifeRed onion · 300 g

Cut each onion in half through the root, then slice into half-rings about 5 mm thick.

40sChopping board, Chefs knifePeeled red onion · step 2

Tip the sliced onion into the large baking dish (about 30 × 20 cm).

8sLarge baking dishFinely sliced onion · step 3

Crush each garlic clove flat with the side of the knife, then pull away the skin.

20sChopping board, Chefs knifeGarlic · 4 clove

Slice the peeled garlic cloves as thinly as you can.

20sChopping board, Chefs knifePeeled garlic cloves · step 5

Scatter the sliced garlic over the onion in the dish.

8sLarge baking dishThinly sliced garlic · step 6

Trim the ends from the courgettes and slice them into rounds about 7 mm thick.

1 minChopping board, Chefs knifeCourgette / Zucchini · 600 g

Add the sliced courgette to the dish.

8sLarge baking dishThinly sliced courgette · step 8

Trim the aubergine and slice it into rounds about 7 mm thick.

1 minChopping board, Chefs knifeEggplant · 400 g

Add the sliced aubergine to the dish.

8sLarge baking dishSliced eggplant · step 10

Add the potato cubes directly to the dish with the other vegetables.

8sLarge baking dishWaxy potatoes · 600 g

Slice the plum tomatoes into rounds about 7 mm thick.

1 minChopping board, Chefs knifePlum tomatoes · 500 g

Lay the sliced tomatoes over and among the other vegetables.

8sLarge baking dishSliced tomatoes · step 13

Sprinkle the dried oregano evenly over the vegetables.

8sLarge baking dishDried oregano · 1 tsp

Season the vegetables generously with salt, distributing it across the whole surface.

8sLarge baking dishSalt · 2 tsp

Season with black pepper, tapping it evenly across the whole surface of the vegetables.

8sLarge baking dishGround black pepper · 1 tsp

Pour the olive oil in a slow, even drizzle over all the vegetables so every piece is well coated.

15sLarge baking dish, SpoonExtra-virgin olive oil · 120 ml

Turn everything together with tongs until all the vegetables are thoroughly coated in oil and seasoning.

30sLarge baking dish, Tongs

Slide the baking dish into the oven.

10sLarge baking dish, Oven, Oven glove

Bake for 1 hour 30 minutes, until the vegetables are completely tender and their edges are golden and slightly caramelised.

200°C1 hr 30 minLarge baking dish, Oven

Lift the dish from the oven using oven gloves and set it on the counter.

10sLarge baking dish, Oven, Oven glove

Gather the flat-leaf parsley leaves and chop them finely.

30sChopping board, Chefs knifeFlat-leaf parsley · 20 g

Scatter the chopped parsley over the dish and bring it straight to the table.

Result · Briam

8sLarge baking dishFinely chopped flat-leaf parsley · step 23

Printed 7 October 2026