Roasted Vegetables with Lemon and Garlic Briam
Transform your dinner table with the vibrant flavors of Roasted Vegetables with Lemon and Garlic Briam, a delectable take on a classic Greek-inspired dish. This healthy, plant-based recipe features tender zucchini, eggplant, potatoes, tomatoes, and onions, all roasted to perfection and infused with the tangy brightness of lemon, the rich aroma of garlic, and earthy hints of oregano. With minimal prep time and a simple roasting technique, this dish delivers maximum flavor with caramelized edges and juicy bites of seasonal goodness. Finished with a sprinkle of fresh parsley, it’s a versatile choice that can be enjoyed as a standalone meal or a hearty side dish. Perfect for weeknight dinners or special occasions, this easy-to-make briam is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 3 medium Potatoes
- 4 medium Tomatoes
- 1 large Onion
- 4 whole Garlic cloves
- 5 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and prepare the vegetables. Slice the zucchini, eggplant, and potatoes into thin rounds. Cut the tomatoes into wedges and thinly slice the onion.
Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the sliced zucchini, eggplant, potatoes, tomatoes, and onion.
Drizzle the vegetables with the olive oil, lemon juice, and sprinkle with minced garlic, dried oregano, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated.
Lay the vegetables out in a single layer on a large baking dish or sheet, making sure they are well-distributed for even cooking.
Place the dish in the preheated oven and roast for 45-50 minutes, or until the vegetables are tender and slightly caramelized on the edges. Stir the vegetables halfway through cooking to ensure even roasting.
Remove the dish from the oven and allow it to cool slightly. Sprinkle with fresh parsley before serving.
Serve warm as a main course or a side dish. This dish pairs wonderfully with crusty bread or a simple green salad.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6944 mg | 302% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 80.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 7147 mg | 152% | |
*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.
