Veggies are far from boring in this delicious vegan dish. If you’re familiar with my favourite Disney film of all time, Ratatouille, you’ll know the simplicity and humble origins of the dish is what makes it so special, and the same can be said for briam. Often referred to as the Greek ratatouille, briam relies on the beauty of the produce and a few simple ingredients commonly found in Mediterranean cooking and (hopefully!) your pantry. The potatoes offer bulk and satiety, while the zucchini, red onion and tomatoes offer vitamins and fiber, making this dish an amazing bang for your buck!
Layers of olive oil and garlic-coated vegetables are roasted in the oven and, with a little patience, come out perfectly cooked and unbelievably flavourful. It’s important to slice all the vegetables in roughly the same size to ensure nothing over or under cooks, but I promise that’s the hardest part of this recipe. Seasoning in layers is also essential to bring out the beautiful flavours of the zucchini, potato and red onion.
Serve this briam dish as a side to a beautiful roast dinner, or as a light main with some crusty bread and extra feta. It also keeps well in the fridge for up to 5 days, so it’s perfect for meal prep!
ingredients
directions
Preheat oven to 400°F.
Mandilion or thinly slice your potatoes, onions and zucchini.
Mix together olive oil, garlic, salt, oregano and thyme before tossing with vegetables, ensuring every slice is coated.
Pour half of the passata can onto the baking tray or pan, season with a generous pinch of sea salt, then arrange vegetables, alternating between zucchini, potato and onion.
Pour the remaining half of the passata on top of the vegetables, season with a pinch of sea salt again, and spread evenly.
Garnish with a few sprigs of thyme, then bake covered at 400°F for 30 minutes, then uncovered for another 30.
Optional: You can broil the briam at the end to give the vegetables a light char, just make sure to keep a close eye on the oven to ensure it doesn’t burn.
Let stand for 10 minutes, sprinkling with feta if using, and serve.
Enjoy!
