Briam New and Improved Melt in Your Mouth Good
Bring the vibrant flavors of the Mediterranean to your table with this "Briam New and Improved Melt in Your Mouth Good" recipe! This traditional Greek vegetable bake has been elevated for unbeatable flavor and tenderness. Layers of zucchini, eggplant, potatoes, tomatoes, and red onion are infused with a luscious tomato-garlic sauce, seasoned with oregano and a drizzle of olive oil. Slowly baked until caramelized and irresistibly tender, these wholesome, rainbow-colored vegetables are perfect as a vegetarian main course or a hearty side dish. Finish it with a sprinkle of fresh parsley and optional crumbled feta for an extra burst of tangy goodness. Ready in just under two hours, this easy-to-make dish is ideal for weeknight dinners or meal prepping, delivering comfort and nourishment in every bite.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 large eggplant
- 3 medium-sized potatoes
- 3 large tomatoes
- 1 large red onion
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1/3 cup olive oil
- 1/2 cup water
- 2 teaspoons dried oregano
- 1/4 cup fresh parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup crumbled feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the zucchini, eggplant, potatoes, and tomatoes into 1/4-inch thick rounds. Thinly slice the red onion and mince the garlic cloves.
In a large ovenproof dish, layer the vegetables. Start with a layer of potato slices, followed by zucchini, eggplant, red onion, and tomato rounds. Repeat until all the vegetables are used, slightly overlapping the slices.
In a bowl, mix together the tomato paste, olive oil, water, oregano, minced garlic, salt, and black pepper. Pour this mixture evenly over the layered vegetables.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Uncover the dish, stir gently to redistribute the sauce, then bake for an additional 30-35 minutes, or until the vegetables are tender and slightly caramelized on top.
Remove the dish from the oven and let it rest for 10 minutes. Sprinkle fresh parsley over the top before serving. If desired, add crumbled feta for an extra layer of flavor.
Serve warm as a main course with crusty bread, or as a side dish for grilled meats or fish.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 10681 mg | 464% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 81.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 980 mg | 75% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 7414 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
