Worldwide Food Tour – Greece

Briam is a traditional Greek vegetable dish that showcases the Mediterranean diet’s emphasis on simple, wholesome ingredients. It consists primarily of sliced summer vegetables – typically eggplant, zucchini, potatoes, and tomatoes – layered in a baking dish and generously drizzled with olive oil. Red onions, garlic, and fresh herbs like parsley and oregano are added for extra flavor.

The dish has a rich, comforting taste with each vegetable maintaining its distinct character while melding together through slow roasting. The tomatoes and olive oil create a light sauce that brings everything together, while the edges of the vegetables become slightly crispy, adding textural contrast. When properly cooked, the potatoes become tender, the zucchini maintains a slight bite, and the eggplant develops a creamy texture.

Briam is believed to have originated in Turkey and spread throughout the Balkans, with each region developing its own variation. In Greece, it’s particularly popular during summer when the vegetables are at their peak. It’s a prime example of “ladera,” Greek dishes cooked in olive oil, and reflects the resourceful nature of Mediterranean cooking where simple ingredients are transformed into satisfying meals.

I made the dish with peak summer vegetables and it was really quite good – so much so that next summer I have plans to make it again, perhaps with some tweaks!