This Greek Vegetable Casserole Is Perfect For Weight Watchers

Greek Vegetable Casserole, or Briam, is a delightful combination of seasonal vegetables like zucchini, eggplant, potatoes, and tomatoes, baked to perfection. This casserole is a fantastic way to enjoy vegetables without the need for frying or boiling.

The key to this 2-Point dish is the sauce, which is made by blending ripe tomatoes, garlic, a bit of olive oil, and mint. It is what gives this dish its Greek flavor. For more delicious recipes like this one, head to our Weight Watchers Casseroles page!

Why should you try Greek Vegetable Casserole?

If you’re like me and prefer to avoid frying, the Greek Vegetable Casserole is a fantastic alternative. I often find that boiling or steaming vegetables can become monotonous, but with Briam, you’re getting all the vegetable flavor without oil. 

The vegetables, especially when baked with potatoes, create a satisfying dish that pairs perfectly with a simple grilled chicken or fish. It’s a meal that feels indulgent but is actually quite light, making it ideal for those following a Weight Watchers plan.

One of the best things about this casserole is that a generous portion is only about 3 Weight Watchers points, making it a regular in my menu. The balance of vegetables and the rich, tangy sauce ensures that it’s not only healthy but also delicious.

Another reason to try Briam is its versatility. Whether you’re serving it as a side dish or the star of the meal with feta cheese, it’s sure to impress. 

Servings: 4
Serving Size: 1 generous portion
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes

2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

For the Casserole:

• 2 medium potatoes, cubed (approximately 1 ½ cups, 225 g)
• 1 large red onion, cubed (approximately 1 cup, 150 g)
• 2 medium zucchini, cubed (approximately 2 cups, 392 g)
• 1 large eggplant, cubed (approximately 2 cups, 300 g)
• 4 medium tomatoes, cubed (approximately 2 cups, 300 g)

For the Sauce:

• 4 medium ripe tomatoes, chopped (approximately 1 ½ cups, 225 g)
• 3 cloves garlic, minced
• 1 teaspoon olive oil (5 ml)
• 2 tablespoons fresh mint leaves, chopped (approximately 10 g)
• Salt and pepper to taste

Instructions:

1. Prep: Preheat your oven to 375°F (190°C). Cube the potatoes, red onion, zucchini, eggplant, and tomatoes into bite-sized pieces. Keeping the cubes uniform in size will ensure they cook evenly and absorb the sauce’s flavor effectively.
2. Make the Sauce: In a blender or food processor, combine the chopped tomatoes, minced garlic, olive oil, and fresh mint leaves. Blend until smooth. Season with salt and pepper to taste. This sauce is what will bring all the vegetables together, giving them a delicious, infused flavor.
3. Combine: In a large mixing bowl, combine all the cubed vegetables. Pour the prepared tomato sauce over the vegetables and toss everything together until the vegetables are well coated with the sauce.
4. Assemble: Transfer the coated vegetables into a large baking dish, spreading them out evenly.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. This will allow the vegetables to cook and soak in the flavors of the sauce.
6. Remove foil: After 45 minutes, remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and slightly caramelized on top.
7. Serving: Remove it from the oven and let it cool slightly before serving. Serve it as a hearty main dish or as a flavorful side to your favorite protein.

Variations and Substitutions

Briam comes in many forms, with the most famous being the Potato and Zucchini Briam. Our version includes tomatoes, onions, and eggplant, adding a variety of textures and flavors that elevate the dish.

Some people like to cover the entire dish with tomato slices and garnish it with black olives before baking. This adds a lovely, tangy finish that complements the roasted vegetables underneath.

Greek cuisine also has a love affair with feta cheese and olive oil, so it’s not uncommon to see Briam topped with a generous layer of crumbled feta. The cheese melts into the vegetables as they bake, creating a rich crust that’s hard to resist.

Tips and Tricks for Making Greek Vegetable Casserole

1. Uniformed Size Matters: Whether you decide to slice your vegetables into rounds or cubes, make sure they’re all similar in size. This ensures even cooking, so every piece is perfectly tender by the time the casserole is done.
2. Choose Ripe Tomatoes: The sauce is a crucial part of the dish, so using ripe, juicy tomatoes will make a big difference in flavor. If fresh tomatoes aren’t available, canned tomatoes can be a good substitute.
3. Don’t Skimp on the Mint: Mint might not be a common ingredient in casseroles, but it’s essential for achieving the authentic Greek flavor.
4. Use a baking dish with high sides: Briam can release a fair amount of liquid as it bakes, so a dish with high sides will help prevent any spills in the oven. It also allows you to layer the vegetables more effectively.
5. Let it rest before serving: Like many casseroles, Briam benefits from a short resting period after it comes out of the oven. Letting it sit for 10-15 minutes allows the flavors to meld together and makes it easier to slice and serve.