Briam Greek Roasted Vegetables
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 30 mins
-
Servings
6 servings
-
Calories
257 kcal
-
Course
Main Course
-
Cuisine
Greek
Briam Greek Roasted Vegetables
Description
Briam Greek Roasted Vegetables showcases an assortment of garden vegetables: tomatoes, Yukon gold potatoes, zucchini, eggplant, and red onion. These are sliced and layered in a baking dish with olive oil and seasoning of salt, black pepper, and oregano. The olive oil coats each layer, helping the vegetables roast evenly.
Baking starts with the dish covered in foil, which traps moisture and allows the vegetables to soften through steam baking. Removing the foil for the last 30 to 40 minutes lets the top brown and the potatoes fully cook through. This process yields a tender mixture where each vegetable retains some bite but melds flavors harmoniously.
This vegetable bake suits as a savory side dish or light main course. The herbal and olive oil flavors blend well with fresh parsley garnish and pair with grilled meats or fresh bread. The dish stores well refrigerated and reheats easily in the oven without losing texture.
Use a baking dish roughly 9x9 inches or 11 inches wide for even cooking. Slice vegetables moderately thick to avoid overcooking or drying. Cover with foil if vegetables brown too quickly during baking. Leftovers keep up to 4 days refrigerated.
Ingredients
- 1 lb tomato
- 2 potato Yukon gold variety
- 1 zucchini
- 1 eggplant
- 1 large red onion
- 6 cloves garlic
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp oregano
- 1/2 cup parsley
Instructions
- Preheat the oven to 400°F and coat the bottom of a baking dish with olive oil.
- Wash and dry the vegetables. Slice the tomatoes and red onion and set aside.
- Peel the potatoes. Slice the potatoes, zucchini and eggplant thinly and set aside.
- Add half of the tomatoes and onions to the bottom of the baking dish. Season with salt, pepper and oregano.
- Top with eggplant, zucchini and potato slices. Add some more salt, pepper and oregano.
- Finally, add the remaining half of the tomatoes and onions and add the remaining spices.
- Drizzle the olive oil all over the vegetables and shake the dish just a little bit to make sure all the vegetables are smothered with olive oil.
- Cover the dish with a piece of aluminum foil and tent it so it doesn't touch the vegetables.
- Bake in the oven for 40 minutes. Uncover and bake for another 30 to 40 minutes until the potatoes are fully cooked. If the vegetables are getting too charred, cover with aluminum foil again.
- Top with chopped parsley and serve warm.
Notes
- Use a baking dish about 9x9 or 11 inches wide for even roasting.
- Slice vegetables neither too thin nor too thick to ensure proper cooking.
- Store leftovers in an airtight container refrigerated for up to 4 days.
- Reheat leftovers in an oven-safe dish at 350°F for about 20 minutes until warmed through.
- Cover with foil during baking if vegetables begin to char excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 404mg | 17% |
| Potassium | 753mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 38mg | 42% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
