GreekVegetarian
Briam
Greek roasted vegetables with potatoes, zucchini, eggplant, and tomatoes.
Time75 min
Servings4
Calories223 kcal
LevelEasy
Ingredients
- potato700 g
- zucchini2 pcs
- eggplants2 pcs
- tomato3 pcs
- onion1 pcs
- garlic3 cloves
- olive oil2 tbsp
- oregano1 tsp
- salt1 to taste
- black pepper1 to taste
- dried oregano1 tsp
Instructions
1
Slice eggplants, zucchini, potatoes, onion, and tomatoes.
2
Toss vegetables with olive oil, garlic, salt, pepper, and oregano.
3
Arrange in a dish, alternating slices or spreading evenly.
4
Add crushed tomatoes or a little water.
5
Bake at 190°C until the vegetables are tender and lightly caramelized.
6
Serve warm or at room temperature with feta or bread.
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