Briam New and Improved ! ! Melt in Your Mouth Good!

  • Prep Time: 5 mins
  • Total Time: 1 hrs 35 mins
  • Servings: 8
  • About This Recipe

    “As of march 21,2005 I adopted this recipe and did some tweeking.I hope you give it a try. The 2 reviews are before the tweeking.Briam is a summer favorite Greek vegetable casserole which is served as a main course dish when lighter, cookedfood is desired. Briam is often varied by the addition artichoke hearts, in fact any vegetables you have on hand will likely go well in briam. UMMM I think I’d even like some olives and or capers in it.”


  • 1lbzucchini, sliced 1/4 inch
  • 1lbpotato, sliced 1/8 inch
  • 1lbeggplant, sliced 1/4 inch
  • 1 red peppers or 1green pepper, sliced
  • 1thinly sliced onion
  • 2thinly sliced green onions
  • 2lbsripe peeled tomatoes, chopped
  • 1bunchdiced parsley
  • 6 -8minced garlic cloves
  • salt
  • pepper
  • 1/4 cupolive oil
  • Directions

  • Preheat oven to 350.
  • In a casserole dish layer half of the ingredients in order except for the oil, seasoning with salt and pepper as you layer repeat with remaining half of the ingredients.
  • Top with oil and bake uncovered for about 1 1/2 hour.
  • The top will be crisp and the inside soft and melt in your mouth!
  • Reviews

  • “There is no temp. Instructions for this.”

  • “This was really good! I used 6 garlic cloves because some of them were really big!”

  • “This is the second time I made this recipe (the first time I noted “Good” without a date). This time, I followed the recipe exactly, except that I did not have green onions on hand and omitted them. I baked the recipe about 20 min. longer than suggested. After cooling, I had a serving, with the following observations:
    Although barely tender, the potatoes would not meet with my family’s taste.
    Some additional flavor was needed, and next time I would add oregano & basil at least to the middle tomato level.
    I did not put enough salt & pepper on each level, as I wasn’t sure how much would be appropriate. I was more afraid of oversalting than undersalting, so in the end, I felt that more salt was needed.
    I have now put the whole dish back in the oven, covered with aluminum foil. I will leave it for an hour and see what happens.
    The rating of 5 is for me, although my family would give it a 4.
    I appreciate very much the use of weights for the veggies – a kitchen scale is a great utensil!I find it easier to weigh veggies than to calculate how many onions (for instance) make 1 cup.”

  • “excellent”

  • “We love Briam after being introduced to it in Greece a few years ago.This is a great recipe and very, very similar to the ones we enjoyed.Every restaurant, of course, made it with their own flair but the basics are there.Good to see it in print. Thanks for submitting.”

  • “Since this is a dish that was totally new to me & my taste buds, I wasn’t sure what to expect! Did follow the recipe right down the line, though I did cut it in half & added some ripe olives! Was pleasantly surprised ~ It’s a nice tasting dish, & definitely for the garlic lover! [Made & reviewed while in Greece on the Zaar World Tour 4]”

  • “EXCELLENT GREEK BRIAM!!! I truly do not understand the previous poor ratings.This was made to the letter and was just very hearty and the whole family enjoyed!THANKS for posting a AWESOME recipe Chef Rita L!”