Briam (Greek mixed roasted vegetables)

Featured in the Honolulu Star-Advertiser on August 18, 2016.
Recipe compliments of the Greek Festival.



Briam (Greek mixed roasted vegetables)

  • 2 pounds ripe tomatoes, peeled and sliced, divided
  • Salt and pepper to taste
  • 1 pound potatoes, sliced
  • 1 pound eggplant, sliced
  • 1 red onion, sliced
  • 2 cloves of garlic, finely chopped
  • 2 tablespoon chopped fresh parsley
  • 3/4 cup olive oil


  1. Preheat oven to 400°F.
  2. In a large baking pan, layer the bottom of the pan with half of the sliced tomatoes; season with salt and pepper.
  3. Place potatoes and eggplant on top and season again with salt and pepper.
  4. Sprinkle with onion and garlic, and top with remaining tomatoes.
  5. Season again with salt and pepper.
  6. Garnish with chopped parsley and drizzle with olive oil.
  7. Cover with foil and bake for 1 1/2-2 hours.
  8. Uncover halfway through, toss, and continue baking until brown and cooked.
  9. Serve this traditional dish with feta and bread.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
270 calories, 21 g fat, 3 g saturated fat, 0 mg cholesterol, 25 mg sodium, 21 g carbohydrate, 4 g fiber, 6 g sugar, 3 g protein


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