These Mediterranean-style ‘sandwiches’ are generously filled with char-grilled peppers, courgettes and red onion, spiked with garlic and rosemary, and topped with a sprinkling of feta cheese. They are real banquets in baguettes and far lower in fat than sandwiches with traditional fillings, such as Cheddar cheese and pickle.
1 person made this
- 2 red peppers, quartered lengthways and seeded
- 4 short French sticks or baguettines, about 125 g (4½ oz) each, halved horizontally
- 1 red onion, cut into small wedges
- 2 large courgettes, about 340 g (12 oz) in total, sliced diagonally
- 2–3 garlic cloves, chopped (optional)
- 3 sprigs of fresh rosemary
- 1 tbsp extra virgin olive oil
- 150 g (5 1/2 oz) feta cheese
- salt and pepper
MethodPrep:45min ›Ready in:45min
- Preheat the grill to the hottest setting and grill the peppers, skin side up, for about 10 minutes or until the skins are blackened. Place the peppers in a polythene bag and set aside for 15 minutes or until they are cool enough to handle.
- Meanwhile, lightly toast the cut sides of the French sticks under the grill. Remove the bread and set aside on a board.
- Remove the grill rack and discard any crumbs from the bottom of the grill pan. Put the onion, courgettes and garlic, if using, in the grill pan. Sprinkle with the leaves from the rosemary sprigs and drizzle with the oil. Add seasoning, if required, and cook for 8–10 minutes, turning the vegetables once, or until browned on both sides.
- Peel the skin off the peppers using a small sharp knife and cut them into thick slices. Arrange the peppers and courgette mixture over the bottom halves of the toasted bread, spooning all the pan juices from the courgettes over. Arrange side by side in the grill pan.
- Crumble the feta cheese over the vegetables and grill for 3–4 minutes or until the cheese is slightly browned. Top with the remaining bread halves. Cut the baguettines in half at an angle and serve immediately.
Some more ideas
For a picnic version, slice the top off an 18 cm (7 in) diameter small round white loaf. Scoop out the soft bread, leaving a shell about 2 cm (¾ in) thick. Brush the inside of the bread shell with 2 tbsp sun-dried tomato paste or black olive tapenade. Layer the cooled courgette mixture, peppers and 150 g (5½ oz) mozzarella, drained and thinly sliced, in the loaf. Replace the bread lid, wrap in cling film and chill. Cut into wedges to serve. * For an easy-to-hold version, split the French sticks three-quarters of the way through, press flat like a book and toast lightly. Fill with the vegetables and feta and fold the bread closed. Serve immediately without grilling the feta. * Drizzle a little balsamic vinegar over the grilled vegetable mixture before adding the feta. * Fresh thyme can be used instead of rosemary. * Use pitta breads or thickly sliced rye bread instead of baguettines.
Bread is an important part of a healthy diet as it is a complex carbohydrate, and also contributes fibre, vitamins and minerals, particularly calcium. * Feta cheese is quite high in fat and salt, but because it has such a strong flavour, a little goes a long way.
Each serving provides
A, C, folate * B1, B6, B12, niacin, calcium, iron, selenium * B2, copper, potassium, zinc
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Delicious Briam recipe (Greek mixed Roasted Vegetables)
Simplicity is perfection! This amazing traditional Briam recipe (Μπριάμ) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish! Briam is a traditional Greek recipe for mixed roasted vegetables or let me rephrase.. This Greek Briam recipe is with no doubt the most delicious mixed roasted vegatables you have ever tried!
These are the best roasted vegetables?
We think so! What makes the best roasted vegetables? A colorful mix of vegetables, the perfect seasoning blend, and the right roasting timing and temperature. Of course, you can use any veggies you like. Here’s what we chose for this recipe and why:
- Cauliflower & broccoli: Cauliflower roasts up tender and perfectly caramelized. Add a little broccoli for color, but since it can be a little bitter when roasted don’t add too much.
- Sweet potato: Sweet potatoes bring a tender sweetness to the pan and a bright orange color.
- Red & yellow peppers: Peppers have a beautifully sweet flavor when roasted, and they don’t take too long to roast.
- Red onion: Red onion brings sweetness and rounds out the rainbow with a purple color.
- Seasoning blend: Our best seasoning blend is simple: garlic powder and Old Bay seasoning! It adds the perfect savory blend to the mix.
Even better, the mix of vegetables we chose take only 30 minutes to roast! You don’t even need to stir. Let’s move on to how to roast them…
How to Roast Vegetables in the Oven
In our photos, we’re roasting root vegetables (or similar hearty vegetables). You can roast any kind of vegetable. Less hearty vegetables like zucchini or mushrooms will take less time to cook. We love these roasted veggie tacos with zucchini, tomatoes and bell peppers.
Keep hearty veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.
In our photos, we have carrots, potatoes, onion, fennel and broccoli stems. The fennel smells incredible while it roasts and tastes even better. For tips on how to cut fennel, take a look at our recipe for braised fennel. In that article, we share photos for removing the tough core. Broccoli stems are also really fun to roast. Before chopping into chunks, peel the tough outer peel from the stems and remove about 1/2 inch from the bottom. Both of these are too tough.
When it comes to the pan, you have three options: unlined, foil-lined or use parchment paper. We’ve done all three in our kitchen, but for the most color on the vegetables, an unlined pan is best. For the simplest cleanup, foil or parchment is best.
For a baking sheet full of veggies, we add two tablespoons of oil. Olive oil, grape seed, avocado, walnut oil or coconut oil all work well. We love using coconut oil when roasting sweet potatoes or squash.
When it comes to flavorings, I usually throw a generous teaspoon of dried herbs — herbs de Provence being my current favorite.
Fresh herbs work too. Toss rosemary and thyme around the veggies at the beginning of roasting. Delicate herbs like parsley, mint, tarragon, dill or cilantro are better stirring in at the end.
In need of some ideas for dinner? Try serving these roasted veggies with one of the following dinner ideas. They all have rave reviews!
Yield: 6 servings
prep time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!
- 2 cup broccoli florets
- 2 cups cremini mushrooms
- 2 cups chopped butternut squash
- 1 zucchini, sliced and quartered
- 1 yellow squash, sliced and quartered
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar, or more, to taste
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 12-15 minutes, or until tender.*
- Serve immediately.
*Baking time may need to be adjusted depending on the thickness of the vegetables.
- 1 cup mayonnaise
- 3 cloves garlic, minced
- 5 tablespoons olive oil
- 1/2 teaspoon lemon juice
- Pinch cayenne
- 1 1/2 pounds baking potatoes (about 3), peeled and cut into approximately 4-by-1/2-inch sticks
- 5 carrots, cut into approximately 2 1/2-by-1/2-inch sticks
- 2 red bell peppers, cut into 1/2-inch strips
- 1 pound asparagus, tough ends snapped off
- 3 hard-cooked eggs, peeled and quartered
Heat the oven to 450°. In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne, and a pinch of salt. Mix well and refrigerate until ready to use.
Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and 1/8 teaspoon salt. After 15 minutes, take the first pan out of the oven and turn the vegetables with a spatula. Put both pans in the oven and roast for 5 minutes. Toss the asparagus with the remaining 2 teaspoons of oil and 1/8 teaspoon salt. Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer. Serve the roasted vegetables and hard-cooked eggs with the aioli.
For the vegetables and salad:
Place oven racks in lower middle and upper middle positions. Preheat oven to 425°F.
Halve Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet.
Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet.
Lightly trim the root end of the cauliflower and romanesco, then cut into 3/4-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer, keeping cauliflower on one side of the pan and romanesco on the other side. Avoid overcrowding the vegetables—they should not touch. (If needed use another pan for overflow.)
Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning.
When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes.
Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za'atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed.
To assemble salad, layer cauliflower, romanesco, carrots, and Brussels sprouts on a large platter. Drizzle with vinaigrette, sprinkle with za'atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately.
For the Red Wine Vinaigrette:
In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes, then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with one of the vegetables and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days.
A little note about cooking beans:
Cooking beans, whether dried or freshly shelled, is as simple as can be. In fact, the basic recipe for Simmered Beans can be summed up in one short sentence: Cover with water and simmer until tender.
While fresh shelling beans can cook in about 30 minutes, it can take several hours for dried beans to transform into their most tender selves. To reduce the cooking time, soak them overnight.
I'm a tireless champion of soaking beans in advance. And since one measure of any properly cooked starch is whether or not it's absorbed enough water to become tender, think of soaking as a head start. It's the easiest kind of cooking you'll ever have to do.
When soaking beans, keep in mind that 1 cup of dried beans will triple in size when cooked, yielding about 6 servings. Add a palmful of salt, and a generous pinch of baking soda, which will tip the pH of the pot toward alkalinity and help coax even more tenderness from the beans. Soak beans in the same vessel in which you plan to cook them, to save yourself a dish, and either refrigerate or keep in a cool spot on the counter overnight (or over 2 nights, for chickpeas or big, creamy beans such as gigantes).
Easy Pan Roasted Vegetables
What’s an easy, elegant side dish? Pan roasted vegetables is the answer.
Roasted vegetables are perfect for just about any meal, holiday or otherwise. But they feel especially cozy and celebratory when paired with things like our Vegan Lentil Nut “Meatloaf” and Easy Vegan Gravy. Perfect dinner much?
Plus, this tutorial shows you:
- How to get perfectly tender roasted vegetables every time,
- Which seasonings make the flavors pop, and
- What sauces pair best with different flavor profiles and styles of dishes.
This recipe requires 1 pan, as the title suggests. I love recipes where you can just throw everything on a pan with the seasonings, toss, and bake! It’s why I started Minimalist Baker to begin with. Ease, simplicity, no fuss—that’s the name of the game around here.
For this particular batch of veggies, I went with onion, potato, sweet potato, parsnip, beets, and carrots. But really you can throw just about any vegetables you have on hand onto the pan. Just keep in mind baking times.
Starchier root vegetables and onions generally take a bit longer to cook through—generally speaking, about 25-35 minutes at 375 degrees F (190 C), while lighter vegetables, such as bell peppers, Brussels sprouts, cabbage, and broccoli require less—generally speaking, about 20-25 minutes at 375 degrees F (190 C). The one exception here is cauliflower, which I find benefits from a longer roast (up to 35-40 minutes).
So, for example, if mixing broccoli and sweet potato, I’d suggest adding the broccoli to the pan at about the 10-minute mark to prevent it from burning.
Let’s talk flavor.
To keep things festive and autumnal, for this recipe, I went with fresh rosemary and thyme, salt and pepper to enhance each vegetable’s flavors, and (the unsung hero) a bit of maple syrup. A little sweetness helps enhance the natural starches in vegetables. I especially love it for sweet potato, onions, and parsnip. But really, it adds a little “oomph” to most roasted vegetables. Salty-sweet just works.
Flavor also comes from a light coating of oil, which helps the veggies caramelize, become tender, and brown in the oven, resulting in that “umami” effect. If avoiding oil, fear not. Check out our Oil-Free Roasted Vegetables tutorial!
Not into herbs? Go for any spice blend—our DIY Curry Powder and DIY Shawarma Spice Blend are instant favorites!
What about sauce?
When it comes to sauce pairings, a) they’re optional. And b) the world is your oyster.
For this batch of vegetables, I went with our Easy Vegan Gravy because I intended to serve it alongside a healthy helping of Mashed Cauliflower and our Vegan Lentil Nut “Meatloaf.” Otherwise, here are a few other pairing ideas that make the most of delicious sauces.
Vegan Crudité, utilizing our 5-minute Macadamia Nut Cheese
Abundance Kale Salad, utilizing our a Savory Tahini Dressing
Sweet Potato Chickpea Buddha Bowls, utilizing our go-to Lemon Maple Tahini Dressing
Roasted Squash Salad, utilizing a Balsamic Reduction
Roasted Vegetable Tacos, utilizing our Easy Chimichurri Sauce
Curry Roasted Vegetables & Lentil Salad, utilizing a savory Tahini-Curry Dressing
Rich Red Curry with Roasted Vegetables, utilizing a Rich Curry Sauce
We hope you love these pan roasted veggies! They’re:
Incredibly easy to make
& a great way to sneak more veggies onto your plate
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Vegetable Pasta Recipe Variations
You’ll love this recipe as written, but it’s also a great one to play with. Feel free to use what you have on hand or whatever looks best at the farmers market. Here are some of my favorite variations:
- Switch the veggies. Nearly any late summer veggie works well in this roasted vegetable pasta. Replace some of the summer squash with eggplant or bell peppers, swap the carrots for green beans, or add broccoli, cauliflower, fennel, or corn.
- Grill the veggies. Too hot to turn the oven on? This vegetable pasta is just as good when you cook the veggies on the grill.
- Swap the cheese, or skip it. If you don’t have feta on hand, use shaved Parmesan cheese or crumbled goat cheese in its place. To make this recipe vegan, skip the cheese, or add a spoonful of capers instead.
- Add some crunch. Toss in a handful of toasted pine nuts or roasted chickpeas.
- Up the herbs. In addition to fresh basil, top the pasta with dollops of pesto.
Let me know what variations you try!
Tips for Perfect Oven Roasted Vegetables
- There are a few types of veggies that don’t roast super well, in my opinion, like broccoli and green beans. You can roast them, and they taste great, but they don’t turn out as colorful as if you just blanch them in some boiling water. But most vegetables roast beautifully. I’ve included my favorites in this recipe, but you could also try roasting butternut squash, asparagus, eggplant, cauliflower and Brussels sprouts.
- Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 450 is just right. Make sure to keep an eye on them in the oven. They are perfect when they are starting to brown a little on the edges.
- Another tip for perfectly roasted vegetables, is to not overload the pan. They cook more evenly when they are spaced out a bit. Give those gorgeous veggies room to do their thing!
- Seasoning the vegetables really brings out the flavor. I am a big fan of rosemary and the woodsy, pine flavor it brings out in the food. Add the tablespoon it calls for in the recipe, but make sure that every vegetable is covered, adding more if necessary.
- In addition to rosemary, oregano, thyme, parsley, salt, and pepper are delicious on vegetables.
- Oven Roasted Vegetables are best served straight out of the oven. They tend to wilt and get soggy if made ahead of time and reheated. It’s worth it to take the extra few minutes just before dinner to roast fresh vegetables. So good!