Jkawe

Vegetarian

Greek Roasted Vegetables {Briami}

Greek Roasted Vegetables {Briami} are tender, flavorful vegetables that are roasted in a tomato based sauce and topped with fresh parsley and feta cheese. These vegetables work great over rice, paired with pasta or as a side dish to your meal.

  • Prep5 min
  • Cook55 min
  • Total1 hr
  • Makes8 servings
  • Calories239
Greek Roasted Vegetables {Briami}

Method

  1. 1

    Preheat the oven to 400 degrees F.

  2. 2

    In a large mixing bowl combine the zucchini, potatoes, garlic, onion, tomatoes, eggplant, bell pepper, diced tomatoes, tomato sauce, olive oil, mint and oregano. Stir well to coat the vegetables evenly.

  3. 3

    In one large baking dish or two medium baking dishes spread the vegetables evenly. Sprinkle salt and pepper over the vegetables.

  4. 4

    Cover the baking dishes with foil and roast for 25 minutes.

  5. 5

    Remove the foil, stir the vegetables and bake another 30 minutes or until the potatoes are tender.

  6. 6

    Remove and garnish with parsley and feta.

  7. 7

    Serve as a side dish or pair with rice or pasta.

Notes

You can mix up whatever vegetables you want in this dish. When it comes to cutting everything up make sure you cut the similar vegetables into similar sizes. For example the potatoes should be cut into smaller cubes because they take longer to cook. The zucchini, eggplant and bell pepper can be cut into similar sizes. The tomatoes and onion I like to cut into larger chunks because they tend to cook faster. You can adjust the diced tomatoes and tomato sauce to your liking. I like this dish to be more tomato based but you can do less if you don't like as much tomato in your dish or more for a thicker sauce to cover the vegetables. Try tossing this dish with pasta for a nice vegetarian meal idea.

Per serving

  • Carbs27 g
  • Protein4 g
  • Fat14 g
  • Fiber5 g

Also filed under

Vegetarian Mediterranean

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