Briam Roasted Summer Vegetables
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 75 min · vegetarian, gluten-free
326 cal
9g protein
32g carbs
18g fat
per serving · estimated
Ingredients
- 1 zucchini
- 1 eggplant
- 1 russet potatoes
- 2 roma tomatoes
- 1 red onion
- 2 garlic cloves
- 3 tbsp olive oil
- 1/2 tbsp dried oregano
- 2 oz feta cheese
- 1/4 cup fresh parsley
Method (tap to check — screen stays awake)
- Slice all the vegetables into thin rounds and mince the garlic.
- Toss everything in a large bowl with olive oil, oregano, salt, and pepper.
- Spread in a single layer in a large baking dish.
- Roast at 400F for 50-55 minutes, stirring once, until edges caramelize and potatoes are tender.
- Crumble feta over the top and return to the oven for 5 minutes.
- Finish with parsley and serve warm.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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