Briami (Baked Summer Vegetables)
submitted by Gitana


  • 2-3 zucchini
  • 1 eggplant
  • 3 potatoes (peeled)
  • 1 large onion
  • 2 bell peppers
  • 4 roma tomatoes
  • 1/3 to 1/2 cup of olive oil
  • 1/4 cup fresh parsley
  • 1/3 cup of water
  • 1 to 3 tbsp Greek seasonings
  • generous pinch of salt & pepper
  • Couple squeezes of lemon juice
  • Crumbled feta (optional)
  • Sliced pita (optional)


  1. Preheat oven to 350
  2. Chop all veggies into small chunks
  3. Toss veggies with the olive oil and spices
  4. Put all into roasting pan or large baking pan
  5. Pour in the water & stir (or put lid on & shake)
  6. Put lid on (or cover with foil) and bake in oven for 1 hour or more, until water is absorbed & veggies are cooked (the smaller you chop your pieces, the quicker it will cook) Stir every 20 mins or so.
  7. Uncover & bake an additional 15 mins.
  8. Remove from oven & plate it up with a squeeze of lemon per serving
  9. Serve with crumbled feta on top & sliced pita if desired

Note: this is a rustic / country style recipe with lots of wiggle room! Don’t fuss over how much of each vegetable you put in. Seasonings of course should be adjusted to your own preference. If in doubt, start with less & add in more if needed when it’s close to being done.