Recipes › Dinner

• Dinner
• 1 hr 20 min
• Pescatarian
• Vegetarian

Briam

Greek roasted vegetables in tomato and olive oil, with feta and bread.

Calories

480

Protein

15 g

Carbs

63 g

Fat

21 g

Per serving. Makes 4 servings.

Ingredients

• 500 g Potato
• 2 Courgette
• 1 Aubergine
• 1 Red bell pepper
• 1 Red onion
• 3 Garlic
• 400 g Chopped tomatoes, canned
• 4 tbsp Olive oil
• 1 tsp Dried oregano
• 100 g Feta cheese
• 4 Sourdough bread

Contains: Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 190°C (170°C fan).
2. Peel the potatoes and slice thinly. Slice the courgettes, aubergine, pepper and red onion, and crush the garlic.
3. Toss everything in a large roasting dish with the tomatoes, oil and oregano and 100 ml water.
4. Cover with foil and bake for 40 minutes, then uncover, stir and bake for 20 minutes more until the vegetables are tender and caramelised at the edges.
5. Serve with the feta crumbled over and the bread.

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