Briami (Greek Baked Summer Vegetables)

A variety of Greek baked summer vegetables, cooked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish.

Simply Delicious Greek Cooking: Episode 35: Briami


  • 1 pound summer squash (zucchini, crookneck, patty pan, etc.)
  • 1 pound eggplant
  • 1 pound  potatoes
  • 2 onions
  • 1 – 1½ pounds tomatoes (fresh or canned)
  • ½ – 1 cup olive oil
  • Salt and pepper to taste
  • 1 cup chopped parsley
  • ½ – 1 cup water, hot
  • 2 green peppers (optional)
  • 2 cloves garlic, minced (optional)
  • I cup buttered breadcrumbs (optional)
  • ½ cup grated Parmesan cheese (optional)


  1. Scrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks.
  2. Scrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to absorb moisture for at least 30 minutes. Rinse well before adding to casserole.)
  3. Wash and peel potatoes; cut in ¼ inch slices.
  4. Peel onions; cut in ¼ inch slices.
  5. Wash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes).
  6. If using peppers, wash, remove seeds and cut into strips. 
  7. Beginning with sliced potatoes, layer all vegetables in a large casserole.
  8. Salt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.)
  9. Add olive oil and hot water. 
  10. Cover and bake at 350° for 60 minutes. 
  11. If desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese.
  12. Uncover and bake for an additional 30 minutes.
  13. Let stand uncovered 10-15 minutes before serving.

Serving suggestions

For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold.