Greek Roasted Vegetables (Briam) (6 WW pts)

Greek Roasted Vegetables (Briam) (6  WW pts)
Adapted from dianekochilas.com
Greek Roasted Vegetables (Briam) (6  WW pts)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from dianekochilas.com

Ingredients

  • 1/4

    cup Extra-virgin Greek olive oil

  • 1/4

    cup water

  • 3

    Red Onions, sliced

  • 3

    large potatoes

  • 2

    large zucchini

  • 2 - 3

    large ripe, firm tomatoes, cored and sliced into rounds or 1 cup Canned Plum tomatoes

  • 6

    Green bell peppers

  • 4

    Garlic cloves

  • 2

    tbsp. Dried Greek oregano

  • 1

    cup chopped fresh parsley

  • 1/4

    cup fresh dill, chopped

  • Salt and pepper to taste

Directions

Peel and slice the potatoes into 1/4 inch rounds. Cut the zucchini into the same size rounds. Seed the bell peppers and cut into thin rings. Crush and chop the garlic. Preheat oven to 350°F. Place the vegetables in overlapping rows in an oiled baking pan, alternating between each. Season with salt, pepper, garlic, and herbs. If using canned tomatoes, pour them evenly over the vegetables. Pour in the extra-virgin Greek olive oil. Cover and bake for 1 to 1 1/2 hours, until potatoes are tender and vegetables completely cooked and slightly charred.

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