Preheat your oven to 375°F (190°C). Take a large mixing bowl, and add the sliced zucchini, potatoes, eggplant, tomatoes, onion, and bell pepper. Ensure the slices are of similar thickness to help them cook evenly.

Add the minced garlic, parsley, and dill to the vegetables. These herbs bring a fresh and aromatic layer to the dish, enhancing its authentic Greek flavours.

Drizzle the olive oil over the vegetables and sprinkle in a generous amount of salt, black pepper, and dried oregano. Toss the vegetables gently, making sure each piece is coated with the herbs and oil for optimal flavour infusion.

Transfer the seasoned vegetables into a large baking dish, spreading them evenly. For best results, arrange the vegetables in layers or slightly overlapping rows, as this will allow them to cook uniformly.

Pour the tomato sauce or crushed tomatoes evenly over the vegetables, adding richness and moisture to the dish. This layer will also help to caramelize the vegetables during roasting.

Pour the water around the edges of the baking dish. The water will help steam the vegetables initially, ensuring they become tender without drying out. Cover the dish tightly with aluminium foil.

Place the baking dish in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil, increase the oven temperature to 400°F (200°C), and bake for an additional 15–20 minutes, or until the vegetables are soft and slightly caramelized on the top.

Remove the Briam from the oven and let it rest for 5 minutes before serving. Serve warm, garnished with a few extra sprigs of parsley. Briam pairs beautifully with crusty bread, feta cheese, and a squeeze of fresh lemon juice for added brightness.