Low-Carb Vegetarian Greek Briam

Low-Carb Vegetarian Greek Briam

Ingredients

• 1 yellow onion ((or small white, sliced, 70 g/ 2.5 oz))
• 2 clove garlic ((or small white, sliced, 70 g/ 2.5 oz))
• 1/4 cup ghee ((or small white, sliced, 70 g/ 2.5 oz))
• 1 eggplant (medium
• 1/2 cauliflower (medium
• 1/2 broccoli (medium
• 1 green pepper ((or small white, sliced, 70 g/ 2.5 oz))
• 3 medium tomatoes ((or small white, sliced, 70 g/ 2.5 oz))
• 1/4 cup vegetable stock ((or small white, sliced, 70 g/ 2.5 oz))
• 2 zucchini (small
• 1/4 cup chopped parsley
• 1 tbsp oregano ((or small white, sliced, 70 g/ 2.5 oz))
• 1/4 tsp salt ((or small white, sliced, 70 g/ 2.5 oz))
• freshly ground black pepper
• 1 1/2 cup feta cheese crumbles ((or small white, sliced, 70 g/ 2.5 oz))
• 1/2 cup extra-virgin olive oil ((or small white, sliced, 70 g/ 2.5 oz))

Instructions

1. Peel and slice the onion and crush the garlic.
2. Place in a large casserole dish greased with ghee and cook over a medium-high heat for about 5 minutes or until fragrant and lightly browned.
3. Meanwhile, dice the eggplant into about 1/2-inch (1 cm) pieces.
4. Once the onion & garlic are browned, add the eggplant.
5. Cover with a lid, lower the heat to medium-low and cook for 3-5 minutes.
6. Meanwhile, cut the cauliflower and broccoli into small florets.
7. Peel and slice the stalks ...
8. and add all to the casserole dish.
9. Mix and keep cooking covered with a lid for 3-5 minutes.
10. Slice the green pepper, ...
11. and roughly chop the tomatoes.
12. Add both to the casserole dish, pour in vegetable stock or water, mix and cover with a lid.
13. Cook for another 5 minutes.
14. Meanwhile, slice the zucchini.
15. Add the slices to the dish and mix.
16. Cover with a lid and cook for 5-10 minutes or until the zucchini is tender.
17. Add freshly chopped parsley and oregano, salt and pepper.
18. Leave some parsley for garnish.
19. Mix and top with crumbled feta cheese.
20. Place under a preheated broiler and cook for about 5 minutes or until the feta is lightly browned.
21. Place on a cooling rack and leave to rest for 5 minutes.
22. Finally, garnish with the reserved parsley and drizzle with olive oil.
23. Enjoy hot or cold!