Greek briam (roasted vegetables with feta)

Name: Greek briam (roasted vegetables with feta)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb Yukon Gold potatoes; 2 zucchini; 1 eggplant, small; 1 red onion; 1 red bell pepper; 1½ cups cherry tomatoes; 4 cloves garlic, sliced; ⅓ cup olive oil; 2 tsp dried oregano; 1½ tsp salt; ½ tsp black pepper; 1 cup feta cheese, crumbled; ¼ cup fresh parsley, chopped (optional); 1 French bread, for serving (optional)

Potatoes, zucchini, eggplant, peppers and tomatoes roasted in plenty of olive oil and oregano until jammy, then crowned with warm feta.

65 min total
20 min hands-on
Anyone can make this
Serves 4
About $4.12 a serving
440 calories
Good the next day
Vegetarian

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1 lb Yukon Gold potatoes
2 zucchini
1 eggplant, small
1 red onion
1 red bell pepper
1½ cups cherry tomatoes
4 cloves garlic, sliced
1 cup feta cheese, crumbled
¼ cup fresh parsley, chopped (optional)
1 French bread, for serving (optional)

From your pantry

⅓ cup olive oil
2 tsp dried oregano
1½ tsp salt
½ tsp black pepper

Each serving has about 440 calories, 12 g protein, 42 g carbs and 27 g fat, and costs about $4.12 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No zucchini? Yellow squash works.
No red onions? White onions or yellow onions work.
No red bell peppers? Yellow bell peppers work.
No feta cheese? Goat cheese works.
No fresh parsley? Cilantro works.
No French bread? Sourdough bread works.

Steps

Tap an underlined word for a quick explanation.

the oven to 400°F. Cut the potatoes into ¼-inch slices, the zucchini and eggplant into ½-inch half-moons, and the onion and pepper into strips.
Dolly’s tip: Cut the potatoes thinner than everything else. They take the longest, and this way it all finishes together.
Pile everything onto a large with the tomatoes and garlic. with the oil, oregano, salt and pepper and spread it out.
for 25 minutes, then stir, scraping up anything stuck to the pan.
Timer: 25 min
until the potatoes are tender and everything is soft and at the edges, 15 to 20 minutes more.
Timer: 17 min
Scatter the feta over and 5 minutes more to warm it.
Timer: 5 min
Sprinkle with parsley and serve with crusty bread for the olive oil juices.