Photo Credit: Drizzle Me Skinny.
If you’re looking for a healthy and flavorful way to enjoy your vegetables, this Greek Vegetable Casserole (Briam) is the perfect recipe for you. With a combination of zucchini, eggplant, potatoes, and tomatoes baked in a rich tomato, garlic, and mint sauce, this dish is a light, satisfying option at only 2 Weight Watchers points per serving. It’s a great alternative to frying or boiling vegetables, offering a healthier way to get that full veggie flavor. Whether served as a side dish or the main event with some feta cheese, it’s a versatile and delicious addition to any meal. Plus, it pairs wonderfully with grilled chicken or fish, making it an ideal choice for your next Weight Watchers-friendly dinner!
Get the Recipe Here: Greek Vegetable Casserole
Ingredients
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For the casserole, you’ll need 2 medium potatoes, cubed (about 1 ½ cups or 225 g), 1 large red onion, cubed (about 1 cup or 150 g), 2 medium zucchinis, cubed (about 2 cups or 392 g), 1 large eggplant, cubed (about 2 cups or 300 g), and 4 medium tomatoes, cubed (about 2 cups or 300 g). For the sauce, combine 4 medium ripe tomatoes, chopped (about 1 ½ cups or 225 g), with 3 cloves of garlic, minced, and 1 teaspoon olive oil (5 ml). Stir in 2 tablespoons of fresh mint leaves, chopped (about 10 g), and season with salt and pepper to taste.
Prep the Vegetables
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Preheat your oven to 375°F (190°C). Cube the potatoes, red onion, zucchini, eggplant, and tomatoes into bite-sized pieces, ensuring the cubes are uniform in size for even cooking.
Make the Sauce
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In a blender or food processor, combine the chopped tomatoes, minced garlic, olive oil, and fresh mint leaves. Blend until smooth and season with salt and pepper to taste. This fragrant tomato-mint sauce will infuse the vegetables with delicious flavor.
Combine
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In a large bowl, combine the cubed vegetables and toss with tomato sauce until evenly coated. Transfer the vegetables to a large baking dish and spread them out evenly. Cover with aluminum foil and bake at 375°F for 45 minutes, allowing the vegetables to absorb the sauce’s flavors. After 45 minutes, remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and slightly caramelized on top.
Serving
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Let the dish cool slightly before serving. Enjoy as a hearty main dish or a flavorful side to your favorite protein.
Variations and Substitutions
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Briam is a versatile dish with many variations. The classic Potato and Zucchini Briam can be enhanced by incorporating tomatoes, onions, and eggplant, adding depth and variety in flavor and texture. For an extra touch, try covering the dish with sliced tomatoes before baking and garnishing it with black olives, which introduce a tangy finish that pairs perfectly with the roasted veggies. If you’re a fan of Greek flavors, topping your Briam with crumbled feta cheese and drizzling extra olive oil will create a luscious, savory crust as the dish bakes.
Tips and Tricks for Making Greek Vegetable Casserole
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For the perfect Greek Vegetable Casserole, ensure your vegetables are sliced into uniform sizes, whether in rounds or cubes, to promote even cooking and tenderness. Choose ripe, juicy tomatoes for the sauce, as their flavor is key; if fresh ones aren’t available, canned tomatoes are a good substitute. Don’t skimp on the mint, as it’s essential for achieving that authentic Greek flavor. Use a baking dish with high sides to prevent spills, as the casserole can release a fair amount of liquid, and it allows for better vegetable layering. Finally, let the casserole rest for 10-15 minutes before serving to let the flavors meld and make it easier to slice.
Get the Recipe Here: Greek Vegetable Casserole
