Briam (Greek Ratatouille - Oven Roasted)

Briam is the oven-roasted version of Greek summer vegetable stew. Sliced vegetables arranged in a pan, drenched in olive oil, and roasted until caramelized and tender. The slow oven cooking concentrates the flavors beautifully.

Preparing the Vegetables

1. Preheat oven to 350°F (175°C).

2. Cut the potatoes and eggplant into roughly 2-inch pieces, the zucchini into 1-inch slices. Slice the onion and peppers.

3. Pour all the vegetables into a large bowl.

4. Add the herbs (oregano, basil or mint). Mix.

5. Mix the tomato paste with 1/4 cup water and add to the vegetables. (If using fresh tomato, just add it chopped.)

6. Add the olive oil and mix well — use your hands to make sure everything is coated.

7. Add salt and pepper, and mix again.

Roasting

1. Transfer the vegetables to a large, shallow roasting pan. They should fit in roughly one layer.

2. Pour about 1/2 cup water into a corner of the pan (not directly over the vegetables) and tilt to spread along the bottom.

3. Cover tightly with aluminum foil.

4. Roast for about 1 hour.

5. After an hour, check if the vegetables are cooked — a fork should slide through easily.

6. If cooked, remove the foil and roast for another 30 minutes, until the potatoes start turning golden brown on top.

7. If the vegetables seem dry at any point, add a little more water.

The Finishing Touch

Let the briam cool for at least 15 minutes before serving. Like all ladera dishes, it's best warm or at room temperature, not hot.

Serving

Serve with crusty bread and feta cheese. In Greece, this is often a main meal in summer, not just a side dish.

The bread is essential — you'll want to soak up every drop of that delicious olive oil and vegetable juice.

Notes on Names

• Briam: Typically without eggplant (though many modern versions include it)
• Tourlou: With eggplant, often in a layered casserole
• Ikarian Soufiko: The stovetop version

Regional variations abound. Use this recipe as a starting point.

Make-Ahead

Briam is actually better the next day. Make it ahead, refrigerate, and bring to room temperature or warm gently before serving. It keeps for 4-5 days.

Serving Cold

In the heat of summer, briam is often served cold, straight from the refrigerator. The olive oil may solidify slightly — just let it sit at room temperature for 15 minutes before serving.