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
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Open the appInstructions
Step 1
Cut eggplant into 1/2-inch cubes. Cut zucchini into 1/4-inch rounds. Cut potatoes into 1/4-inch-thick slices.
Step 2
Preheat oven to 375°F. Oil a large sheet pan (18×13 inch) with 2 tbsp olive oil.
Step 3
Layer potato slices in the center of the pan, overlapping slightly. Season with salt and pepper.
Step 4
Arrange eggplant and zucchini around and over the potatoes in a single layer. Season generously.
Step 5
Pour canned tomatoes with juice over the vegetables. Scatter minced garlic on top.
Step 6
Drizzle remaining olive oil (about 4 tbsp) evenly over everything. Scatter half the herbs on top.
Step 7
Cover tightly with foil. Bake for 35–40 minutes until potatoes are fork-tender.
Step 8
Remove foil. The surface should look slightly caramelized at edges; if not, bake uncovered 5 more minutes.
Step 9
Scatter remaining fresh herbs over the top. Taste and adjust salt and pepper.
Step 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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