Tourlou (Briami): A Taste of Greece with Rallis High Polyphenol Olive Oil
There’s something special about a dish that turns a basket of vegetables into a warm, nourishing meal. In Greece, that dish is Tourlou, also called Briami—a rustic vegetable bake layered with summer’s freshest produce, slow roasted with extra virgin olive oil until everything melds together into a rich, flavourful harmony.
This recipe brings that tradition straight to your Canadian kitchen, using Rallis High Polyphenol Olive Oil to elevate every bite. Whether served as a hearty vegetarian main or a colourful side, Tourlou is as welcoming on a weeknight table as it is at a family gathering.
A Simple Dish with Deep Roots
In Greek villages, Tourlou is a staple during the warmer months when gardens overflow with zucchini, tomatoes, and eggplant. The name itself means “mixed” or “all together,” which perfectly describes this beautiful bake—no complicated techniques, just honest ingredients layered and roasted to perfection.
The magic lies in the olive oil. By using Rallis High Polyphenol Olive Oil, ice-pressed from our family groves in the Peloponnese, the vegetables are infused with a vibrant depth of flavour that store-bought oils simply can’t match. Its peppery finish and antioxidant richness give this humble dish a gourmet touch.
Why We Love Using Rallis Olive Oil in This Dish
Rallis High Polyphenol Olive Oil is made using our unique ice-pressing method, preserving the natural flavour and nutritional profile of the olives. In this recipe, the oil doesn’t just coat the vegetables—it transforms them. As the dish roasts slowly, the oil caramelizes the edges, enriches the sauce, and turns simple ingredients into something unforgettable.
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 colour, 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.
Serving Suggestions
Tourlou can be served warm or at room temperature, making it ideal for relaxed meals and family-style dining. Pair it with a slice of fresh bread to soak up the sauce, add a wedge of feta cheese, or enjoy it alongside grilled seafood for a Mediterranean-inspired feast.
It keeps beautifully in the fridge for up to 4 days, and the flavours actually deepen over time, making it a great make-ahead dish.
Tourlou is proof that the simplest dishes, when made with care and quality ingredients, are often the most memorable.