Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Vegetables
Seasoning
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 8 min
- Heat oven to 190°C / 375°F. Toss 600 g potatoes, sliced 5 mm, 500 g zucchini, sliced, 200 g onion, sliced, 500 g tomatoes, chopped with 80 ml olive oil, 150 ml water, 20 g garlic, chopped, 20 g parsley, 1 tsp oregano, 1 tsp salt in a large roasting dish.
Check: The food must be hot through at 190°C / 375°F.
Cover · About 45 min
- Cover with foil and bake 45 minutes.
Roast · About 35 min
- Uncover, turn gently and roast 30–35 minutes until potatoes are tender and edges browned.
Check: Look for this result: potatoes are tender and edges browned.
Tips
- Use a wide dish so vegetables roast instead of forming a deep stew.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Replace part of the zucchini with eggplant.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Briam one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Briam?
Use a wide dish so vegetables roast instead of forming a deep stew.
What can I substitute in Briam?
Replace part of the zucchini with eggplant.
Can I prepare Briam ahead?
Prepare the measured ingredients for Briam one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
