Free recipe guide
How to make Briam
Learn what makes Briam special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Briam is cooked the way home kitchens across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
Briam is a beloved summer dish found in home kitchens across Greece, where it captures the bounty of the season. It’s a simple yet satisfying casserole, often prepared when vegetables are plentiful and spirits are high. Greek family cooks know the art of this dish by heart, with olive oil used liberally, salt judged by the feel of the hand, and a lemon always within reach to brighten the flavors. This dish should taste like a warm, sunlit garden. The eggplants and zucchini melt into softness, while the potatoes offer a tender bite, all embraced by the richness of olive oil and the sharpness of oregano. There’s no prescribed occasion for Briam; it simply appears when the produce is perfect and appetites are ready.
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