Greek Briam

1

Preheat the oven to 350, roughly chop the eggplant, zucchini, red peppers, onion and garlic and place on a large baking sheet.

2

Next grate your tomatoes into a bowl, discard the leftover skin. Add the spices and olive oil to the grated tomatoes and stir well to combine. Add the mixture to the sheet pan vegetable and make sure everything is well coated. Cover the pan and place in the oven for 30-40 minutes.

3

Then remove the cover from the pan and roast for another 30 minutes uncovered until the vegetables are gently browned.

4

Remove from the oven and serve with warm bread, feta or grains of your choice. Store leftovers in an airtight container in the fridge for up to 4 days.

5

Substitutions & Additions: To add more plant-based protein to this dish, feel free to add one can of chickpeas to the sheet pan. To add grain-free protein, consider adding 4-6 chicken thighs to the sheet pan once uncovered for the final 30 minutes.