Briam with Tzatziki & Pitta Breads

Cooking time
Serves4 people
Vegetarians Vegans
Briam with Tzatziki & Pitta Breads

Briam is a Greek dish made with layers of roasted vegetables that are full of sunny flavour. You'll combine nutty spuds, tender courgettes and red onions, then top them with a herby tomato sauce and bake till tender. A side of vegan tatziki and warm pitta breads completes the meal.


  • 3 courgettes
  • 2 red onions
  • 750g potatoes
  • 2 garlic cloves
  • A handful of rosemary
  • A handful of flat leaf parsley
  • 400g tin of chopped tomatoes
  • 1 tsp dried oregano
  • 1 cucumber
  • A handful of mint
  • 1 lemon
  • 200g soya yogurt
  • Wholemeal pitta breads, to serve

Prep: 25 mins | Cook: 1 hr

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and slice the courgettes into rounds about ½cm thick. Halve the red onions and thinly slice them. Scrub and slice the potatoes into rounds about ½cm thick (no need to peel unless you prefer to). Peel and finely slice the garlic cloves. Place the courgettes, onions, potatoes and garlic in a very large bowl and drizzle over 2 tbsp olive oil.
2. Strip the leaves from 2-3 rosemary stems and finely chop them with a handful of parsley sprigs, leaves and stalks. Add them to the bowl, keeping a pinch back for garnishing, with plenty of salt and pepper. Mix everything together – it’s easiest to do this with your hands.
3. Set a shallow ovenproof dish (around 2-3 ltrs in size) on your work surface and arrange the vegetables in it, alternating veg slices and placing them so that they’re upright and in a single layer. If you have many more slices of potato than courgette, place 2 slices of potato together — see our tip if you are short on time. Set aside.
4. In a bowl, combine the chopped tomatoes and dried oregano. Fill the can with 150ml cold water, swill it round and stir into the tomatoes. Season with a little salt, pepper and a pinch of sugar. Pour over the vegetables. Pop on a lid or cover tightly with foil and slide into the oven to bake for 50 mins or till the potatoes are tender. A small knife or skewer should slide in easily. Remove the lid or foil and cook for another 10 mins so that the tops begin to crisp.
5. While the briam is in the oven, make the tzatziki. Coarsely grate the cucumber. Place it in a colander in the sink and squeeze out as much juice as you can. Strip the mint leaves from 3-4 sprigs and finely shred them. Finely grate the zest from the lemon. Place the cucumber, mint and lemon zest in a mixing bowl. Squeeze in the juice from half a lemon. Add 200g soya yogurt and some salt and pepper and mix well. If it seems too thick, spoon in a little more yogurt.
6. Serve the briam straight from the oven with the tzatziki and with warm pitta breads on the side.
7. Short On Time?
Once you’ve reached the end of step 2, skip arranging the vegetables and simply tip into your ovenproof dish before topping with the tomatoes and continuing with the recipe.
8. Love Your Leftovers
The briam will keep for up to 3 days in the fridge. Divide the briam between tubs, seal and store. Reheat in the microwave till piping hot, or in the oven, lightly covered with foil. The briam is also delicious eaten cold.
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