Briami (Baked Vegetable Medley)

Feel free to add radishes, peppers, sweet potatoes, or any other vegetable that takes your fancy to add more variety to this dish.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 4


  • 2 medium beets, cut into wedges
  • 2 medium zucchini, sliced
  • 4 medium potatoes, cut into wedges
  • 2 large parsnips, peeled and thickly sliced
  • 2 large carrots, peeled and thickly sliced
  • 1 large yellow onion, sliced
  • 1 large red pepper, seeded and chopped
  • 6 garlic cloves, peeled and cut in half
  • ½ cup extra-virgin olive oil
  • 1 Tbsp. chopped fresh rosemary
  • ½ Tbsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. ground black pepper


  • Preheat oven to 400°F.
  • Combine all vegetables and garlic in large baking dish; add olive oil and mix well. Sprinkle with rosemary, oregano, salt, and pepper; add enough water to cover bottom half of baking dish and contents.
  • Bake uncovered 50–60 minutes, or until water has been absorbed. Make sure to stir vegetables at least once halfway through cooking time.
  • Serve warm.