Sheet-Pan Briam with Crispy Garlic & Feta
Greek roasted vegetable medley with olive oil, garlic, and herbs, finished with crumbly feta and a side salad. Comes together in 25 minutes on one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 medium, cut into 1-inch rounds zucchini
- ½ medium, cut into 1-inch cubes eggplant
- 1.5 cups cherry tomatoes
- 1 large, cut into 1-inch chunks red bell pepper
- ⅓ cup olive oil
- ½ cup feta cheese, crumbled
- 1 tsp fresh oregano or Italian seasoning
- 3 cups mixed greens
- 2 tbsp balsamic glaze
Instructions
- 1
Preheat oven to 425°F. Toss zucchini, eggplant, tomatoes, and bell pepper on a sheet pan with olive oil, oregano, salt, and pepper.
- 2
Spread vegetables in a single layer. Roast for 18–20 minutes until edges are caramelized and zucchini is tender.
- 3
While vegetables roast, toss mixed greens with balsamic glaze, a pinch of salt, and pepper.
- 4
Remove briam from oven and scatter feta over the top. Let rest 2 minutes until feta softens slightly.
- 5
Serve briam alongside the dressed salad. Drizzle extra olive oil over the vegetables if desired.
Tools you’ll need
- sheet pan (18×13 inch)
- oven
- chef's knife
- cutting board
- large bowl for salad
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