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Summer Briam (Greek Roasted Vegetables)

Difficulty:

These slow-roasted summer vegetables are bursting with flavor from fresh herbs, garlic, and seasonal produce. You can change out the produce according to the season - try winter squash when the weather gets cold!

  1. Preheat oven to 415 degrees F.
  2. Thinly slice potato, eggplants, squash, and onion. Use a mandolin if you have one!
  3. Combine passata, water, oil, fresh herbs, garlic, oregano, salt and pepper in a mixing bowl or large measuring cup (even better!)
  4. Arrange the veggies in your baking dish alternating potatoes, eggplant, squash, and onions. Pour the tomato mixture over the veggies and gently shake to distribute it evenly.
  5. Cover with tented foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes or until veggies are soft.
  6. Remove from oven and serve. Serve with eggs for breakfast (you can bake eggs directly in the dish) or piled on top of baked chicken. Also delicious with hearty bread or with spicy tofu!

Ingredients

  • 1 large gold potato
  • 1 large or 2 small eggplants
  • 2-3 medium-sized summer squash
  • 1 red onion
  • 1 cup tomato passata
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon fresh finely chopped mint
  • 1 tablespoon fresh finely chopped Italian parsley
  • 2-4 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 - 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

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