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Silver spatula lifting up a slice of layered vegetables in the foreground with casserole dish of roasted greek vegetables in the background.
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Roasted Greek Vegetables (Briam)

This popular Greek dish features thinly sliced fresh vegetables marinated in tomatoes, garlic, herbs and lots of extra virgin olive oil. It's vegan, gluten-free, low-carb and has zero cholesterol.
Prep Time16 minutes
Cook Time1 hour 17 minutes
Total Time1 hour 38 minutes
Course: Main Course, Side Dish
Cuisine: Greek
Keyword: gluten-free, healthy recipes, low carb, mediterranean diet, thanksgiving sides, vegan, vegetables
Servings: 3

Ingredients

  • 3 Yukon gold potatoes sliced into 1/8 inch thick rounds
  • 3 zucchinis sliced into 1/4 inch thick rounds
  • 1 eggplant sliced into 1/4 inch thick rounds
  • 1 red onion sliced into 1/4 inch thick rounds
  • 5 garlic cloves minced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp dried oregano
  • 28 oz diced tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley chopped (optional garnish)

Instructions

  • Prep ingredients. Peel and slice potatoes into 1/8-inch-thick rounds. Slice zucchinis, eggplant and red onion into ¼ inch thick rounds. Mince garlic and chop parsley.
  • Preheat oven to 400 F.
  • Add potatoes, zucchini, eggplant, red onion, minced garlic and 2 tbsp chopped parsley to a large bowl. Drizzle with 2 tbsp olive oil and season with salt, pepper, dried oregano and 2 tbsp fresh parsley. Mix well making sure everything is evenly coated.
  • In a large casserole dish, add in half the diced tomatoes and spread to cover the bottom.
  • Place potatoes, zucchini, eggplant and red onion in layers, alternating vegetables for each layer.
  • Drizzle the top with whatever is left of the marinade from the bowl along with 2 more tbsp olive oil. Spread the remaining half of the diced tomatoes over the top.
  • Cover the pan loosely with foil and bake for 40 minutes. After 40 minutes, remove foil and return to oven to bake for 35-40 minutes more or until most the liquid has evaporated, and veggies are soft.
  • Remove and top with 2 more tbsp fresh parsley for garnish (optional). Serve warm as a side dish or with some feta and bread as a main dish.

Notes

Alternative preparation: chop vegetables into large chunks instead of thin slices and follow the same recipe instructions.
Storing leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a 350 F preheated oven or in a pan over medium heat. 
Make ahead: prepare fully up to one night in advance. Just let it cool completely, cover tightly and store in the fridge. Reheat in a 350 F oven until warmed through.