Briam Roasted Mediterranean Vegetables with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty oven-roasted medley of summer vegetables drenched in olive oil and fresh herbs, embodying classic Greek flavors. This greek-inspired vegetarian (vegetarian, mediterranean) ready in about 65 minutes pairs red bell pepper, chopped, large yellow onion, sliced, roma tomatoes, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Greek cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large roasting pan, combine 2 medium sliced zucchini, 1 medium diced eggplant, 1 chopped red bell pepper, 1 large sliced yellow onion, and 4 quartered roma tomatoes.
  2. Step 2: Drizzle 1/3 cup olive oil over the vegetables and add 4 minced garlic cloves, 2 tbsp chopped fresh oregano, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Toss everything gently to coat evenly.
  3. Step 3: Pour 1/2 cup water into the pan to keep the vegetables moist during roasting.
  4. Step 4: Cover the pan with foil and roast in the oven for 30 minutes. Remove foil and roast uncovered for another 20 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
  5. Step 5: Adjust seasoning to taste and serve warm as a side dish or vegetarian main.

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Frequently asked questions

How long does Briam Roasted Mediterranean Vegetables with Herbs take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Briam Roasted Mediterranean Vegetables with Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red bell pepper, chopped from drying out.

Can I substitute ingredients in Briam Roasted Mediterranean Vegetables with Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Briam Roasted Mediterranean Vegetables with Herbs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Briam Roasted Mediterranean Vegetables with Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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