There are two types of briam.  The first one is with tomato sauce and the vegetables become quite mushy and indistinguishable.

The second one retains the vegetables intact, and I think is much tastier.


  • 2 or 3 large aubergines
  • 2 or 3 large courgettes
  • 2 large onions
  • 2 large tomatoes
  • 10 medium new potatoes
  • 1 green pepper
  • 1 red pepper
  • 2 or 3 cloves garlic
  • Bunch parsley
  • Large glass of white wine
  • S & P
  • Large glass of olive oil
Briam (Small)
I have used the white aubergines too

Chop the veggies into chunks, the longer each vegetable requires to cook, the smaller the chunk, ie potatoes need longer, so should be smaller chunks, peppers less time, so bigger.  Sprinkle over the chopped parsley, S & P, pour over the wine and a generous amount of olive oil.  Stir to make sure veggies are coated with oil and wine.  Cap with tin foil and cook for at least an hour at approx. 180/200 degrees C.  Remove the tin foil and continue cooking for 20 mins at slightly higher temperature to brown the veggies.  This one, cooked in the wood oven…………….ahh, heaven!

If you prefer the saucy version, the ingredients remain the same, just grate the tomatoes and pour over the vegetables, add a little water, not the wine.

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