Briam: Greek Roasted Vegetables
A rustic Greek sheet-pan dinner of eggplant, zucchini, potatoes, and tomatoes layered and baked until tender and golden. Finished with fresh herbs and olive oil for a simple, satisfying vegetarian main.
- Total time
- 55 min
- Servings
- 4
- Calories
- 312
- Protein
- 6g
Ingredients
- 1 medium (1 lb) eggplant
- 2 medium zucchini
- 1 lb potatoes, waxy
- 1 can (14 oz) tomatoes, canned (crushed or whole)
- ½ cup olive oil
- 3 cloves garlic, minced
- 3 tbsp fresh herbs (oregano, parsley, or thyme), chopped
Instructions
- 1
Cut eggplant into 1/2-inch cubes. Cut zucchini into 1/4-inch rounds. Cut potatoes into 1/4-inch-thick slices.
- 2
Preheat oven to 375°F. Oil a large sheet pan (18×13 inch) with 2 tbsp olive oil.
- 3
Layer potato slices in the center of the pan, overlapping slightly. Season with salt and pepper.
- 4
Arrange eggplant and zucchini around and over the potatoes in a single layer. Season generously.
- 5
Pour canned tomatoes with juice over the vegetables. Scatter minced garlic on top.
- 6
Drizzle remaining olive oil (about 4 tbsp) evenly over everything. Scatter half the herbs on top.
- 7
Cover tightly with foil. Bake for 35–40 minutes until potatoes are fork-tender.
- 8
Remove foil. The surface should look slightly caramelized at edges; if not, bake uncovered 5 more minutes.
- 9
Scatter remaining fresh herbs over the top. Taste and adjust salt and pepper.
- 10
Serve hot or at room temperature, drizzled with any pan juices.
Tools you’ll need
- 18×13-inch sheet pan
- chef's knife
- cutting board
- aluminum foil
- spoon
- oven
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