Greek Briam
Recipe by Fran Allen
Ingredients
9
Time
1h
Serves
6
This vegetable dish is perfect all year and reminds me of my honeymoon in Santorini. Vegetables slowly roasted with olive oil and spices come together perfectly for a great no-fuss midweek meal or cozy weekend feast. I like to serve this dish with warm pita but it’s so versatile and great on top of pasta, polenta, or orzo. Enjoy!
Vegetarian
Ingredients
1large
Eggplant
3
Zucchini
3
Red Bell Pepper
1large
Red Onion
3
Garlic Cloves
1tsp
Chili Flakes
2tsp
Oregano
1/2tsp
Kosher Salt
3/4tsp
Extra-Virgin Olive Oil
Instructions
1
Preheat the oven to 350, roughly chop the eggplant, zucchini, red peppers, onion and garlic and place on a large baking sheet.
2
Next grate your tomatoes into a bowl, discard the leftover skin. Add the spices and olive oil to the grated tomatoes and stir well to combine. Add the mixture to the sheet pan vegetable and make sure everything is well coated. Cover the pan and place in the oven for 30-40 minutes.
3
Then remove the cover from the pan and roast for another 30 minutes uncovered until the vegetables are gently browned.
4
Remove from the oven and serve with warm bread, feta or grains of your choice. Store leftovers in an airtight container in the fridge for up to 4 days.
5
Substitutions & Additions: To add more plant-based protein to this dish, feel free to add one can of chickpeas to the sheet pan. To add grain-free protein, consider adding 4-6 chicken thighs to the sheet pan once uncovered for the final 30 minutes.
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
