Preheat oven to 400 degrees Fahrenheit.
Peel potatoes and carrots, and cut them into 1 inch cubes. Place in a large roasting pan.
6 small to medium sized potatoes, 2 medium sized carrots
Cut your zucchini into chunks (unpeeled) and add to the pan.
2 large zucchini
Dice your yellow onion and green onions and add these to the pan. Add the mint, parsley, celery stalk and leaves to the pan.
1 medium yellow onion, 1 cup chopped green onions, white and green parts, 1 cup chopped mint, 1 cup chopped parsley, 1 celery stalk with leaves, chopped
Finely chop the garlic and add this to the rest of the vegetables.
2 cloves garlic
Into the pan which now contains all the vegetables and herbs, add the tomato sauce, olive oil, and water. Mix everything together so that all the vegetables are evenly coated and combined. Season with the salt and pepper. Add the bay leaves.
1 ⅓ cup tomato sauce, 2/3 cup Greek olive oil, 1 cup water, 1 ¼ teaspoon salt, 1/4 teaspoon pepper, 3 bay leaves
Bake your briam, uncovered, for 15 minutes. Stir carefully with a wooden spoon. Return to oven and bake for another 30 minutes. Stir again. Cook for a total of 1.30 hours, stirring every 30 minutes or so.
Enjoy!