Greek Briam (Roasted Vegetables)

• 1 large eggplant, cubed
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, seeded and chunked
• 1 green bell pepper, seeded and chunked
• 1 red onion, sliced
• 4 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 In a large bowl, toss eggplant, zucchini, yellow squash, bell peppers, red onion, garlic, cherry tomatoes, olive oil, red wine vinegar, oregano, salt, and pepper until well coated.
3. 3 Spread vegetables in a single layer on a large baking sheet.
4. 4 Roast in the preheated oven for 45 minutes, stirring once halfway through.
5. 5 Garnish with fresh parsley before serving.

Nutrition

Tips

• For a smokier flavor, add a pinch of smoked paprika with the other spices.
• Use any mix of seasonal vegetables you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to restore crispness.

Serving Suggestions

• Serve with a dollop of Greek yogurt or a sprinkle of feta cheese.
• Pair with warm pita bread or a side of quinoa for a complete meal.

FAQ