Vegan Greek Roasted Vegetable Briam
A traditional Greek vegetable dish featuring potatoes, eggplant, zucchini, and carrots slow-roasted in a rich tomato and olive oil sauce. This rustic one-pan meal delivers Mediterranean flavors with tender vegetables infused with garlic, parsley, and concentrated tomato paste. Perfect as a hearty side dish or vegetarian main course, this briam showcases the Greek technique of cooking vegetables until they're meltingly tender and deeply flavorful. The generous amount of olive oil creates a luscious sauce that ties all the vegetables together.
Ingredients
- ⅓ cup Tuscanini Olive Oil
- ¼ cup Tuscanini Tomato Paste, concentrated purée
- 2 tablespoons flat-leaf parsley, finely chopped
- 3 cloves garlic, thinly sliced
- 2 carrots
- 2 zucchini
- 1 large eggplant
- 1 large brown onion
- 10 baby potatoesregular potatoes1:1cut smaller
same result
- salt(optional)
- black pepper, freshly ground(optional)
Instructions
- 1
Preheat oven to 350°F and line a large roasting tin with parchment paper
- 2
Combine olive oil, tomato paste, parsley and garlic in a bowl and season with salt and pepper
- 3
Slice carrots, zucchini and eggplant into 2-centimetre rounds
- 4
Cut eggplant rounds into quarters, cut onion into wedges and halve baby potatoes
- 5
Combine all vegetables in a large bowl and pour in tomato mixture, mixing to coat completely
- 6
Transfer vegetables to roasting tin and spread evenly
- 7
Roast for 40 minutes or until potatoes and carrots are cooked through
Tips
Cut vegetables uniformly to ensure even cooking - all pieces should be similar thickness for the best results.
Don't skip the generous coating of tomato mixture as it creates the signature flavor and prevents vegetables from drying out.
Test doneness by piercing potatoes and carrots with a fork - they should be completely tender before removing from oven.
Good to Know
Refrigerate covered for up to 4 days. Flavors improve overnight as vegetables absorb more of the tomato mixture.
Can be assembled up to 1 day ahead and refrigerated before roasting. May need extra 10 minutes cooking time if starting cold.
Serve warm or at room temperature. Excellent with crusty bread, feta cheese, or as part of a Mediterranean mezze spread.
Common Mistakes
Don't overcrowd the pan or vegetables will steam instead of roast properly.
Avoid cutting vegetables too thin or they'll become mushy during the long cooking time.
Substitutions
same result
FAQ
Can I make this ahead of time?
Yes, briam actually improves in flavor when made ahead. Store covered in the refrigerator for up to 4 days and reheat gently or serve at room temperature.
What if my vegetables aren't cooking evenly?
Cut slower-cooking vegetables like potatoes and carrots smaller, or give them a 10-minute head start in the oven before adding the quicker-cooking zucchini and eggplant.
Can I freeze leftover briam?
While possible, the texture of the vegetables will be softer after freezing. It's best enjoyed fresh or refrigerated for optimal texture and flavor.