Greek Vegetable Casserole (Briami)

Greek Vegetable Casserole
  • Servings : 4-6
  • Prep Time : 20m
  • Cook Time : 1:30 h
  • Ready In : 1:50 h

The recipe

This Greek Vegetable Casserole was a great surprise. It sounds a little dull, but it is great simple comfort food, which makes a good accompaniment to other dishes or just perfect on its own as a main course served with a little bread.  We liked it with homemade pitta bread and made up a large quantity to last us a couple of days.  The combination of courgettes and small waxy potatoes with a little olive oil is a classic.  Some recipes cook the vegetables first in oil, but I prefer to keep the oil to a minimum and favour just drizzling some olive oil over the vegetables before covering and cooking in the oven – there is plenty of liquid from the courgettes and tomatoes.  You can add aubergines perhaps or vary the fresh herbs if you wish.

Notes & Tips

  • Cover with kitchen foil if your dish does not have a lid.
  • To remove the skin from the tomatoes, place them in a large bowl and cover with boiled water for 1-2 minutes, then remove from the bowl and peel off the skins.


  • 100-125ml olive oil
  • 200g white onion, sliced
  • 800g courgettes, cut into 1 cm slices
  • 700g waxy potatoes (e.g. Charlotte), unpeeled, cut into 1 cm slices
  • 2 green peppers, seeds and white membrane removed, sliced
  • 400g tomatoes, skins removed and chopped
  • 2-3 cloves garlic, crushed
  • salt, to taste
  • freshly ground black pepper, to taste
  • a handful of parsley, chopped
  • a small bunch of dill, chopped


Step 1

Preheat the oven to 180°C (Gas Mark 4).

Step 2

Oil an oven dish or casserole and arrange some of the sliced onions on the base. Add a mixed layer of courgette, potato and green pepper, and top with some of the tomato, garlic and onion. Season with salt and pepper and sprinkle with some of the herbs and olive oil.

Step 3

Repeat until all of the ingredients have been added, 3-4 layers depending on the size of your dish, ending on a sprinkling of herbs and olive oil. Cover and cook in the oven for 1-1 ½ hours until the vegetables are tender. Serve.

Recipe Type: Ingredients: , , , ,
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