Briam Roasted Vegetables with Feta

Potatoes, zucchini, eggplant and peppers slow-roasted in tomato and olive oil until soft and caramelized.

Ingredients

For 4 servings.

• 1 1/2 lb potatoes, sliced
• 2 zucchini, sliced
• 1 eggplant, cubed
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 3 cloves garlic, sliced
• 1 (14 oz) can diced tomatoes
• 1/3 cup olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 6 oz feta cheese
• 4 pita breads
• 2 tbsp chopped parsley (optional topping)

Method

1. Heat the oven to 400°F.
2. Toss all the vegetables and garlic with the tomatoes, oil, oregano, salt and pepper in a large roasting pan.
3. Cover with foil and roast for 30 minutes, then uncover, stir and roast 30 minutes more, until golden at the edges.
4. Crumble the feta over for the last 5 minutes. Serve with warm pitas and parsley.

Diets and allergens

Nutrition per serving

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