Cooking Lucid
Briam (Greek Roasted Vegetables)
Oven-roasted zucchini, eggplant, potatoes, and tomatoes in olive oil and herbs. Greece's answer to ratatouille — simple, vegan, and sublime.
Prep 15 min
Cook 1h
Total 1h 15m
Serves 6
Dinner·Greek·Easy
Ingredients
Step 1 — Vegetables
- 2 zucchini (sliced)
- 1 eggplant (sliced)
- 4 potatoes (sliced)
- 4 tomatoes (sliced)
- 1 onion (sliced)
- ½ cup olive oil
- 4 garlic cloves (minced)
- 2 tsp oregano
- Salt and pepper
Instructions
- 1
Layer
Arrange vegetables in overlapping rows in a baking dish. Drizzle with oil, garlic, oregano, salt, and pepper.
- 2
Roast
Cover with foil and bake at 400°F for 45 minutes. Uncover and roast 15 more minutes until caramelized.
- 3
Serve
Serve warm or at room temperature with feta and bread.
Nutrition per serving: 280 cal · 5g protein · 32g carbs · 16g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
