Greek vegetable bake

Greek vegetable bake

The Islands of Greece
2 as a main course
Steven Joyce

By cooking layers of Mediterranean vegetables together with plenty of olive oil, they become much more than the sum of their parts. This dish is called briam.


Quantity Ingredient
5 tablespoons olive oil
175g potato, in 1 cm slices
1 onion, sliced into fine semi-circles
1 courgette, in 5 mm slices
1 pepper, in 1 cm strips
1/2 aubergine, in 5 mm slices
2 tomatoes, in 5 mm slices
2 tablespoons finely chopped parsley leaves
freshly ground black pepper
1/2 teaspoon tomato puree


  1. Preheat the oven to 180ºC.
  2. In a large, wide sauté pan, heat 3 tablespoons of the olive oil over a medium- high heat. Add the potato, onion, courgette, pepper and aubergine and sauté for 5 minutes, stirring often, just enough to get a little colour on the vegetables. Remove from the heat.
  3. Using tongs, remove the potato and place in a layer on the bottom of a 1 litre ovenproof dish. Follow with a layer of courgette, picking up some of the onion as you go. Next add the aubergine and then the pepper, along with more onion. Alternatively, just layer up the vegetables as you prefer. Finish with the tomatoes and parsley and season generously with salt and pepper.
  4. Whisk the tomato purée into 150 ml of water to dissolve, then pour over the dish. Finish by drizzling with the final 2 tablespoons of olive oil.
  5. Place in the oven and cook for 30 minutes, then remove and baste the vegetables with the juices. Reduce the oven temperature to 160ºC and cook for a further 1 hour, checking every 20 minutes or so that the liquid hasn’t got too low, and that the vegetables aren’t browning too fast. Top up with a little more water, or cover with foil, if necessary.
  6. Remove from the oven when the vegetables are just charred on the top and meltingly soft all the way through. Leave to stand for 10–15 minutes before serving, with plenty of good bread to mop up the juices.
The Islands of Greece
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