26 Nov Briam
Small
Briam
26 November 2025
PREP. TIME: 1o MIN - COOK TIME : 45 - 60 MINUTES - SERVES: 4 - 6
In the Summer of 2022 I was on the Island of Lefkada in Greece for my nephew's wedding. I stayed at the delightful Hotel Borschetto in front of the port. I dined multiple times at the nearby Taverna Vinaria with my brother Matt and his wife Kate. We were thrilled with the selection of vegetable and moussaka dishes served from large pans over a bain marie. I asked if they minded me observing them in the kitchen over several days. One of the simplest dishes of all was a Briam - a beautiful tray of well seasoned, early Summer vegetables, baked in a hot oven, with copious amounts of olive oil and a little water.
While I know the likes of eggplant, zucchini, peppers and even tomatoes are available to most of us year round - there is no comparison when preparing this dish in the Summertime when they are in season, inexpensive and we,, essentially - at the top of their game.
Serve at room temperature with grilled or roasted meats or chicken. Delicious as leftovers and fabulous with egg or simply bread and feta, a few olives and a bottle of wine.
Photo - Brent Lukey
ingredients
4 small - medium size potatoes
3 medium size zucchini
1 yellow or red pepper
500g Padrone peppers - if you can get them, otherwise long, mild chilli
2 red onions
1 bulb garlic
6 cherry tomatoes
1/2 cup water
1 cup extra virgin olive oil
Salt and Pepper
Fresh or dried oregano
Basil to garnish
equipment
Chopping board and kitchen knife
Vegetable Peeler
Large mixing bowl
Large baking tray
Measuring cup or jug
method
Step 1 - Prep
Preheat the oven to 220c
Step 2 - Prepare the Vegetables
Peel and chop the potatoes into even size chunks
Rinse and deseed the capsicum, remove and discard any membrane and cut the capsicum pieces into slices.
Rinse the tomatoes and keep whole
Rinse the zucchini - do not peel, cut into chunks the same size as the potatoes
Rinse the padrone peppers or chilli and keep whole
Peel and slice the onion into thick slices - cutting the onion in half first, then from stem to root end of the onion.
Peel the garlic and keep whole
Step 3 - Dress the Ingredients
Whisk the olive oil and water together, and season well with salt and pepper
Toss the ingredients through this mixture and arrange the vegetables on a baking tray that holds all of the vegetables in 1 - 2 layers.
Pour over any excess olive oil.
Step 4 -Cook
Place the tray on the lower level of the hot oven and cook for at least 45 minutes.
Check the vegetables, gently toss them well with a metal spoon - taking care not to break them.
Return to the oven for another 10 - 15 minutes.
Step 5 - To Serve
When the vegetables are tender when pierced with a knife - remove them from the oven.
Arrange the cooked vegetables in a suitable serving dish or platter
Garnish with dried or fresh oregano or sprigs of basil
Drizzle with a little more olive oil.
source
Recipe adapted by Elizabeth Peddey from
Briam cooked at Taverna La Vineria, Lefkada, Greece, 2022
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