Low-Carb Vegetarian Greek Briam

Low-Carb Vegetarian Greek Briam

45 minutes
Calories 410kcal

Ingredients

  • 1 yellow onion (or small white, sliced, 70 g/ 2.5 oz)
  • 2 cloves 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 tablespoon oregano (or small white, sliced, 70 g/ 2.5 oz)
  • 1/4 teaspoon salt (or small white, sliced, 70 g/ 2.5 oz)
  • freshly ground black pepper ,
  • 1 1/2 cups 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

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

Originally posted 2019-02-20 17:51:20.

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