Briami

Authentic Greek Sheet Pan Roasted Vegetables

Briami is really the perfect combination of summer freshness and fall comfort.

This is a vegetarian’s (and a dietitian’s) dream come true; plenty of vegetables but also a great source of antioxidants and fiber.

Plus, you’re getting all those good fats from the extra virgin olive oil.

This dish can also be used as a main course.

It pairs so well with feta cheese and crusty bread. 

Ingredients:

Serves 8

• 4 medium tomatoes, diced into 1-inch pieces

• 2 zucchini, diced into 1-inch pieces

• 1 large eggplant, diced into 1-inch pieces 

• 1 medium onion, peeled and diced into 1-inch pieces

• 3 medium potatoes, peeled and diced into 1-inch pieces

• 4-5 cloves of minced garlic

• 1/2 cup extra virgin olive oil

• ½ cup of tomato sauce 

• 1/4 cup water

• ½ cup of vegetable broth 

• 1 teaspoon chopped fresh thyme 

• 1 teaspoon dried oregano

• 1 cup of chopped fresh parsley

• ½ cup of chopped fresh dill

• Kosher salt and freshly ground pepper to taste

Cooking Instructions:

1. Preheat the oven to 425º.

2. Combine all the chopped vegetables in a large mixing bowl. Combine onions, garlic, olive oil, tomato sauce, water, broth, diced tomatoes, spices and herbs.

3. Season with salt and pepper and toss until thoroughly coated.

4. Line a half-sheet pan with parchment paper and spread out vegetables.

5. Place in the oven and roast for up to an hour, mixing gently every so often, just to monitor that all is cooking evenly.

6. Overall, cooking time takes about 50-60 minutes. Let the food rest for 30 minutes before serving! 

   NOTE: The stirring helps to cook the vegetables evenly so the ones at the top won't burn. It also helps the mixing of flavors.