Briam (Roasted Vegetables)

• 2 cups zucchini, sliced
• 2 cups eggplant, cubed
• 1 cup bell peppers, sliced
• 1 cup cherry tomatoes
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp fresh oregano, chopped
• 1 tsp dried thyme
• salt to taste
• black pepper to taste
• juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss all vegetables with garlic, olive oil, oregano, and thyme.
3. 3 Season with salt and pepper.
4. 4 Spread vegetables in a single layer on a baking sheet.
5. 5 Roast for 45 minutes, stirring halfway through.
6. 6 Squeeze lemon juice over the roasted vegetables before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add chickpeas for extra protein.
• Include potatoes for a more substantial dish.

Substitutions

• If fresh oregano isn't available, use 1 teaspoon of dried oregano instead.

Pairings

• Grilled halloumi
• A fresh Greek salad

Nutrition

Tips

• For extra flavor, roast a whole lemon with the vegetables and squeeze before serving.
• Feel free to swap in any seasonal vegetables you have on hand.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve warm with a dollop of Greek yogurt.
• Pair with crusty bread for a satisfying meal.

FAQ