Roasted vegetable casserole (Briam)

Roasted vegetable casserole (Briam)
5.0/5 rating (4 votes)

  • Serves: 6
  • Complexity: medium


  • aubergine: 500g, cleaned and sliced
  • potatoes: 500g, cleaned and sliced
  • courgettes: 500g, cleaned and sliced
  • onions: 2, sliced
  • peppers: 500g, cleaned and cut in thick pieces
  • tomatoes: 6 large, ripe, grated
  • parsley: 2 tablespoons, finely chopped
  • garlic: 1 tablespoon, finely chopped
  • olive oil: 1½ cup
  • water: 1 cup
  • sugar: ½ teaspoon
  • salt
  • pepper freshly ground


  1. Salt the aubergine slices and leave in a colander to remove bitterness. Wash, drain and dry them well. Heat some olive oil in a wide, non-stick saucepan and sauté the vegetables in the following order: potatoes, courgettes, onions, peppers and finally the aubergines (whenever necessary, add oil to the saucepan). Remove vegetables with a slotted spoon.

  2. In a bowl, mix tomatoes with parsley, garlic, salt, pepper, sugar and remaining oil. Place sautéed vegetables in a baking pan and pour tomato mixture on top.

  3. Cover with aluminium foil and cook in a pre-heated oven at 200°C for 1 hour. Then remove the aluminium foil, stir the vegetables carefully and put back into the oven to brown.


Briam has become a must when we talk about "comfort food". As all vegetable dishes, briam can be eaten either warm or cold and it goes perfectly with a large piece of feta cheese.