Briam is a very comforting, punchy and simple vegetable bake, with tomatoes, herbs and a generous amount of olive oil. Briam is a summer staple, usually made with aubergines, courgettes, pepper and fresh tomatoes. In this version, I’m using root vegetables. I love how versatile this recipe is, really you can use any vegetables you like! You can serve briam as a main course with feta and bread or as a side dish with grilled meat and fish.


1 small squash, cut into 2cm cubes
4 medium potatoes, peeled and cut into cubes
1 parsnip, peeled and cut into cubes
1 carrot, peeled and cut into cubes
1 fennel bulb, cut into wedges about 2cm thick
1 leek or 3 spring onions, cut into chunky pieces
2 cloves of garlic, roughly chopped
2 medium brown onions, roughly chopped
400g tomato passata
1 tsp tomato paste
3 whole allspice berries or 1/4 tsp of ground allspice
1 tsp sweet or smoked paprika
1 bay leaf
2 tsps dried oregano
50ml of red wine (optional)
1 snall bunch of flat leaf parsley, roughly chopped
Extra virgin olive oil
Salt & pepper


Preheat the oven to 200c/ Gas 7.
In a large roasting pan, toss the squash, parsnips, carrots, fennel, leeks, potatoes, garlic, onions with extra virgin olive oil, allspice, paprika, bay leave and season with salt and pepper. Add the tomato passata, tomato past, olive oil and wine.

With your hand mix well all the ingredients together, and  spread out in one layer. Add some water so the vegetable are covered just a bit (one cup should be enough), the water will help to create moisture which will cook and keep your vegetables nice and tender. Cover the tray with parchment paper and transfer to the oven; and roast for 45 minutes.

Stir occasionally and top up  water if needed. Remove the parchment paper and roast for about 20-25 minutes. Season with more salt, oregano, olive oil and stir in the chopped parsley.