Tourlou (Briami): A Rustic Greek Vegetable Bake

If there’s one dish that captures the soul of a Greek summer table, it’s Tourlou, also known as Briami. Imagine the sun-ripened bounty of the garden—zucchini, tomatoes, eggplant, and potatoes—gently roasted together with a generous drizzle of Rallis High Polyphenol Olive Oil, creating a dish that’s simple, wholesome, and bursting with Mediterranean flavor.

This traditional vegetable bake is the Greek cousin of ratatouille: unfussy, vibrant, and perfect for sharing with friends and family. It’s naturally meatless, making it a beautiful main dish for vegetarians, or a side that pairs effortlessly with grilled fish or feta cheese.

Why We Use Rallis High Polyphenol Olive Oil

Our family has been pressing olive oil in the Peloponnese for generations. For this recipe, we use Rallis High Polyphenol Olive Oil — our signature ice pressed® oil known for its bold flavor and antioxidant richness. The high polyphenol content elevates the vegetables, giving them a silky texture and a peppery finish that you just can’t get from ordinary olive oil.

Because Tourlou is roasted slowly, the olive oil melds into every layer, infusing the vegetables with deep, fruity notes. It’s a perfect way to let the quality of the oil shine.

Ingredients

Serves 6–8

2 medium zucchini, sliced into 1 cm (½-inch) rounds

1 medium eggplant, cut into bite-sized cubes

3 medium potatoes, peeled and cut into cubes

1 large onion, thinly sliced

4–5 ripe tomatoes, sliced (or 1 can crushed tomatoes)

1 cup cherry tomatoes, halved (optional for extra sweetness)

3–4 cloves garlic, thinly sliced

½ cup Rallis High Polyphenol Olive Oil, plus more for drizzling

1 tsp dried oregano

A handful of fresh basil or parsley, roughly torn

Sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat & Prepare

Preheat your oven to 400°F (200°C). Lightly oil a large baking dish with Rallis olive oil.

2. Assemble the Vegetables

Layer the zucchini, eggplant, potatoes, onions, tomatoes, and garlic evenly in the dish. Sprinkle oregano, sea salt, and black pepper over the top.

3. Add the Olive Oil

Pour the ½ cup of Rallis High Polyphenol Olive Oil evenly over the vegetables. Gently toss with your hands or a large spoon so everything is well coated.

4. Bake Slowly

Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking for another 30–40 minutes, until the vegetables are soft, golden, and the tomato juices have reduced into a rich sauce. If you like a little extra color, broil for the last 5 minutes.

5. Finish & Serve

Remove from the oven and let the dish rest for 10 minutes. Scatter fresh basil or parsley on top and drizzle with a final touch of Rallis High Polyphenol Olive Oil before serving.

How to Enjoy Tourlou

Tourlou is best served warm or at room temperature, allowing the flavors to fully develop. In Greece, it’s often eaten with a wedge of feta cheese, a slice of crusty bread, and a glass of white wine.

It also keeps beautifully for up to 4 days in the fridge, and the flavors deepen over time—making it a wonderful make-ahead dish for busy weeks.

A Taste of the Village

This recipe is a celebration of the land and the people who tend it with care. The vegetables come straight from the garden, and the olive oil is made by farmers in our Peloponnese village, where radical farming methods and fair pricing keep traditions alive.

Tourlou is more than a meal—it’s a story of community, simplicity, and honest ingredients.