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.
Servings 8
Calories 292kcal
Equipment
- Large mixing bowl
- 12-inch oven-safe skillet or 9x13-inch baking dish
- Aluminum foil
- Cutting board
- Chef's knife
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- Stage 5: Cover tightly with foil and bake 45 minutes.
- 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
- Sodium: 310 mg
- Total Carbohydrates: 34.4 g
- Dietary Fiber: 6.9 g
- Total Sugars: 8.5 g (all intrinsic)
- Added Sugars: 0 g
- Protein: 6 g