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Roasted Mediterranean Vegetable Bake

A classic Greek vegetable roast, re-imagined. This version preserves the iconic, sun-baked appearance of traditional Briam while introducing a robust chickpea and tomato foundation, transforming it into a complete, deeply flavorful, and nutritionally balanced main course that is fully compliant with the heart-healthy Mediterranean Diet.

  • Total Time1 hour 45 minutes
  • Yield8 servings 1x

Ingredients

Scale
  • 1 1/2 lbs (approx. 680g Yukon Gold potatoes, scrubbed and sliced into 1/8-inch rounds)
  • 1 1/2 lbs (approx. 680g zucchini, trimmed and sliced into 1/4-inch rounds)
  • 1 large red onion (approx. 300g, halved and thinly sliced)
  • 1 large red bell pepper (approx. 200g, cored and thinly sliced)
  • 1/3 cup (80 mL plus 2 tbsp (30 mL) high-quality extra virgin olive oil, divided)
  • 6 cloves garlic (finely minced)
  • 1 (28-oz / 794g can no-salt-added diced tomatoes, undrained)
  • 1 (15-oz / 425g can no-salt-added chickpeas, rinsed and drained)
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh parsley (chopped)
  • 1/4 cup fresh mint (chopped)
  • 1 lemon (for juice)

Instructions

  1. Stage 1: Preheat oven to 425°F (220°C), center rack. In the skillet or baking dish, combine the undrained diced tomatoes, chickpeas, 2 Tbsp extra-virgin olive oil, half the garlic (3 cloves), smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly.
  2. Stage 2: In a large mixing bowl, toss potatoes, zucchini, red onion, and red bell pepper with the remaining 1/2 tsp sea salt. Let sit 10 minutes.
  3. Stage 3: Without draining, add the remaining 1/3 cup olive oil, remaining garlic, dried oregano, remaining 1/4 tsp black pepper, parsley, and mint. Toss to coat.
  4. Stage 4: Arrange the seasoned vegetables over the chickpea-tomato base in tight, overlapping concentric circles. Pour any residual oil and herb mixture over the top.
  5. Stage 5: Cover tightly with foil and bake 45 minutes.
  6. Stage 6: Uncover and bake 35–40 minutes more, until the vegetables are deeply tender and the edges are caramelized. Rest 10 minutes, then finish with the juice of one lemon.

Notes

  • Visual Consistency: For the signature look, slicing the potatoes and zucchini to their specified thicknesses is key. A mandoline can be a great tool for this if you have one.
  • Make it a Feast: While this dish is a complete meal, it pairs wonderfully with a simple green salad with a light vinaigrette. For a more substantial meal, serve with a side of whole-grain crusty bread for soaking up the delicious tomato juices.
  • Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve by the next day. Reheat gently in a 350°F (175°C) oven until warmed through.

Nutrition Facts (per serving): Calories: 292 kcal | Total Fat: 13.8 g (Saturated Fat: 1.9 g) | Total Carbs: 34.4 g (Dietary Fiber: 6.9 g, Total Sugars: 8.5 g, Added Sugars: 0 g) | Protein: 6 g | Sodium: 310 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 292

Find it online: https://foodtrackergirl.com/2025/09/13/mediterranean-roasted-vegetables-recipe-sunstone-briam/