Briam Vegetable Bake

Briam Vegetable Bake is a delightful Greek dish that features a medley of roasted vegetables, seasoned with aromatic herbs and drizzled with olive oil, making it perfect for a keto-friendly lunch. This vibrant bake offers a satisfying and flavorful way to enjoy fresh produce while keeping carbohydrate intake low.

Ingredients

• Zucchini - 200 grams
• Eggplant - 150 grams
• Bell pepper (red or yellow) - 100 grams
• Cherry tomatoes - 100 grams
• Red onion - 50 grams
• Garlic cloves - 2
• Olive oil - 3 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams (optional for topping)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and slice the zucchini, eggplant, and bell pepper into thin rounds.
3. Halve the cherry tomatoes and thinly slice the red onion.
4. In a large mixing bowl, combine the sliced vegetables with minced garlic, olive oil, dried oregano, salt, and black pepper. Toss well to coat the vegetables evenly.
5. Transfer the vegetable mixture to a baking dish, spreading it out evenly.
6. Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
7. If using, crumble feta cheese on top during the last 5 minutes of baking.
8. Remove from the oven and allow to cool slightly before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 13 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from vegetables that may reduce inflammation.

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