Mediterranean · PANTRYHOP RECIPE
Briam (Greek Roasted Vegetables)
60 minutes · 6 servings · vegan
A classic Greek baked-vegetable dish that uses simple layering and olive oil.
Ingredients
Check you have the quantities below.
- 1 pound potatoes, sliced
- 2 zucchini, sliced
- 1 medium aubergine, sliced
- 1 onion, sliced
- 2 cups tomatoes, chopped
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Let’s make it
- Heat the oven to 200 C/400 F. Toss all vegetables with olive oil, garlic, oregano, salt, and pepper.
- Spread in a large baking dish and cover with foil. Bake 35 minutes.
- Remove the foil and bake 15 to 20 minutes more until the vegetables are tender and lightly browned.
- Rest 5 minutes before serving.
Cut the vegetables into bite-size pieces so they roast evenly and are easier for kids to eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →