Briam (Roasted Vegetables)
A sunlit medley of summer vegetables roasted until tender and lightly caramelized, finished with bright lemon and parsley for a simple, soulful side or main. Each bite balances olive oil, garlic, and oregano so the produce sings.
2 eggplant, medium, cut into 1-inch cubes
1 lb zucchini, cut into 1/2-inch rounds
1 lb potato, Yukon or red, peeled if desired, cut into 1/2-inch cubes
3 tomato, ripe, roughly chopped
1 onion, large, thinly sliced
1 bell pepper, red or yellow, seeded and sliced
4 clove garlic, smashed and coarsely chopped
½ cup olive oil
¼ cup fresh parsley, chopped
2 tsp dried oregano
2 tbsp lemon juice, freshly squeezed
2 tsp salt
1 tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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