Briam (Greek roast vegetables)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 244.6
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 303.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 5.2 g
- Protein: 4.2 g
View full nutritional breakdown of Briam (Greek roast vegetables) calories by ingredient
Introduction
This is my adaptation of a traditional Greek dish. Took out eggplant and substituted carrots. bell pepper, and sweet potato. This is my adaptation of a traditional Greek dish. Took out eggplant and substituted carrots. bell pepper, and sweet potato.Number of Servings: 8
Ingredients
-
500 grams Potato, raw
500 gram Courgette
2 , 5" long Sweet potato
1 large Onion, chopped into large slices
3 cloves Garlic
2 large (7-1/4" to 8-1/2" long) Carrots, raw
1 large (2-1/4 per lb, approx) - Sweet pepper (bell)
2 tsp Oregano, ground
2 tbsp Parsley, chopped
0.5 cup Tomato Paste
0.5 cup (8 fl oz) Water, tap
.5 cup Olive Oil
.5 tsp Salt
.25 tsp Pepper, black
Directions
Cut potatoes, courgette and carrots into slices or chunks. Cut bell pepper into pieces about 1in square.
Layer the bottom of a large roasting pan with the cut vegetables, season with oregano, salt and pepper. Add the garlic, chopped parley and onion on top. Make sure vegetables are not layered too deep.
Mix tomato paste with water and olive oil, drizzle over vegetables.
Cover the pan with aluminum foil and bake at 200c for 1 1/2 to 2 hours.
Uncover halfway through cooking time, toss vegetables well and continue cooking uncovered until nicely colored.
Serve as a side dish, or on its own with feta cheese and bread.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEGEDE.
Layer the bottom of a large roasting pan with the cut vegetables, season with oregano, salt and pepper. Add the garlic, chopped parley and onion on top. Make sure vegetables are not layered too deep.
Mix tomato paste with water and olive oil, drizzle over vegetables.
Cover the pan with aluminum foil and bake at 200c for 1 1/2 to 2 hours.
Uncover halfway through cooking time, toss vegetables well and continue cooking uncovered until nicely colored.
Serve as a side dish, or on its own with feta cheese and bread.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEGEDE.
 Recipe){kind=link}