Greek Roasted Veggies (Briam)
Ingredients
Main Ingredients
potatoes (sliced)
4 piece
zucchini (sliced)
3 piece
tomatoes (sliced)
4 piece
red onion (sliced)
2 piece
garlic (minced)
4 clove
olive oil
80 ml
salt
2 tsp
black pepper
1 tsp
Instructions
Prepare vegetables
Slice all vegetables to roughly the same thickness for even cooking.
Mix olive oil and garlic
Combine olive oil with minced garlic in a bowl.
Layer vegetables in baking dish
Arrange potato, zucchini, tomato and red onion slices in overlapping layers in a baking dish, seasoning each layer with salt and pepper.
Drizzle oil mixture
Pour the garlic-infused olive oil evenly over the layered vegetables.
Roast vegetables
Bake in a preheated oven until vegetables are tender and lightly caramelized.
Rest and serve
Allow to rest briefly before serving warm or at room temperature.
Original recipe
Storage
Keeps well in the fridge for up to 5 days. Reheat gently to preserve texture.
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