Briam Roasted Summer Vegetables

Greek · 75 min · vegetarian, gluten-free

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Ingredients

• 2 zucchini
• 1 eggplant
• 2 russet potatoes
• 3 roma tomatoes
• 1 red onion
• 3 garlic cloves
• 6 tbsp olive oil
• 1 tbsp dried oregano
• 4 oz feta cheese
• 1/4 cup fresh parsley

Method

1. Slice all the vegetables into thin rounds and mince the garlic.
2. Toss everything in a large bowl with olive oil, oregano, salt, and pepper.
3. Spread in a single layer in a large baking dish.
4. Roast at 400F for 50-55 minutes, stirring once, until edges caramelize and potatoes are tender.
5. Crumble feta over the top and return to the oven for 5 minutes.
6. Finish with parsley and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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