Cretan Briam

Image: © Theofano Vetouli

Oven-roasted summer vegetables smothered in a delicious and aromatic tomato sauce. This dish is a rustic favourite and very popular in Greece.

  • Preparation Time: 25 minutes
  • Cooking Time: 1 hour


Servings: 10
  • 1500 g
    potatoes peeled
  • 1500 g
  • 600 g
    red onions
  • 1000 g
    fresh tomatoes
  • 200 ml
    olive oil
  • sea salt to taste
  • ground black pepper to taste
  • 1 tbsp
    fresh rosemary chopped
  • 10
    bay leaves
  • 1 tbsp
    dry thyme
  • 50 g
    fresh parsley chopped
  • 1 can


  1. Wash the potatoes and zucchini, wash and peel the onions, and cut everything into 3 mm thick slices.

  2. Cut the tomatoes into quarters, mix all the veggies together, and put them in a big baking pan.

  3. Mix the canned tomatoes with olive oil, salt, pepper, rosemary, bay leaves, and thyme. Pour the mixture over the veggies in the pan so that everything is covered.

  4. Bake at 170°C on the middle rack of the oven, covered for about 60 minutes. While baking, check that there is always enough liquid in the baking pan and add some water if needed.

  5. When finished  baking, the liquid should have evaporated. Taste, and add salt or spices as needed.

  6. Sprinkle with the chopped parsley and serve.


You can complement the briam with baked vegan feta for a more authentic taste. Simply top the baked briam with the prepared feta slices and bake at 180°C for 6 additional minutes before serving.

Courses: Main Course
Difficulty: Level 2 (average)
Season: Spring, Summer
Marketa Schellenberg

About the author

Marketa Schellenberg

This recipe was developed by Marketa Schellenberg, one of our culinary instructors.

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