Briam (Traditional Greek Roasted Vegetables)

Serving size: 8 servings


  • 2 pounds potatoes, cut into 1/8 inch thick slices
  • 4 large zucchini, cut into 1/4 inch thick slices
  • 4 small red onions, sliced thinly into rounds
  • 6 ripe tomatoes, diced or 128 oz. diced canned tomatoes with juice
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tsp. oregano, dried
  • 1/2 cup fresh parsley, chopped
  • Sea salt & pepper to taste
  • Feta cheese, optional


  1. Preheat oven to 400°F. Set aside a 9x13 baking dish.
  2. In a large bowl, toss potatoes, zucchini, onions, garlic, oregano, salt, pepper and olive oil together. Add the diced tomatoes and parsley and toss thoroughly.
  3. Add the mixture to the baking dish and spread out evenly. Bake in the preheated oven for 1 hour and stir. Bake an additional 30 minutes or until the vegetables are tender.
  4. Remove from oven and let cool for 5 minute prior to serving. Garnish with feta cheese if desired.

Nutrition per serving: 330 calories, 36 g carbohydrates, 19 g fat, 2 g fiber, 5 g protein, 420 mg sodium, 7 g sugar.

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