Rustic Greek Roasted Veggies
Description:
Rustic Greek Roasted Veggies (Briam-style) is a Mediterranean dish featuring a medley of seasonal vegetables roasted in olive oil, garlic, and herbs. This dish is naturally vegan, hearty, and bursting with flavor—perfect as a main course or a vibrant side. The vegetables caramelize beautifully while the fresh herbs and olive oil infuse everything with Greek flair.
Ingredients (Serves 4)
2 medium potatoes, thinly sliced
2 zucchinis, sliced into rounds
1 eggplant, sliced into half moons
1 red onion, sliced
2 bell peppers (red/yellow), sliced
3 medium tomatoes, chopped or grated
4 cloves garlic, minced
1/4 cup extra virgin olive oil
1 tsp dried oregano
1 tsp dried thyme
1/4 cup fresh parsley, chopped (for garnish)
Salt & black pepper, to taste
Optional: Feta cheese for topping (omit for vegan)
Instructions
Total Time: 1 hour 15 minutes
Prep: 20 minutes
Cook: 55 minutes
Steps:
Preheat oven to 200°C (390°F).
Prepare vegetables: Slice potatoes, zucchinis, eggplant, peppers, and onion. Grate or finely chop tomatoes.
In a large bowl, combine all vegetables. Add tomatoes, garlic, olive oil, oregano, thyme, salt, and pepper.
Toss everything until vegetables are evenly coated.
Trasfer to a large baking dish or sheet pan. Spread evenly in a single layer. If needed, use two pans.
Cover with foil and roast for 30 minutes.
Remove foil, gently toss the veggies, and roast uncovered for another 25 minutes, until golden and tender.
Optional: Crumble feta over the top for serving and garnish with parsley.
Serving Suggestions:
Enjoy warm as a main dish with crusty brad or rice.
Serve as a side with grilled meats or fish.
Delicious cold the next day with a dollop of Greek yogurt.
Nutritional Information (Per Serving, without feta)
Nutrient Amount
Calories ~230 kcal
Protein 4 g
Carbs 30 g
Fat 12 g
Fiber 7 g
Sugar 8 g
Sodium ~100 mg
Note: Adding feta increases protein and sodium.
Common Questions & Answers
Q1: Can I use canned tomatoes instead of fresh?
A: Yes! Use 1 cup of canned chopped tomatoes if fresh ones aren’t available.
Q2: Can I make this ahead of time?
A: Absolutely. It tastes even better the next day. Store in the fridge for up to 4 days.
Q3: Can I freeze Greek roasted vegetables?
A: Yes. Freeze in an airtight container for up to 2 months. Reheat in the oven or on the stove.
Q4: How do I make it more filling?
A: Serve it with quinoa, couscous, or top with feta and chickpeas for extra protein.
Q5: Is this dish suitable for a Mediterranean diet?
A: 100%! It’s plant-forward, rich in olive oil, and full of fiber and antiox
idants.