Briam, Roasted Eggplant, Zucchini and Potatoes

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roasted, eggplant, zucchini, tomatoes




  • 3 + 3 tbsp extra virgin olive oil
  • 1 large eggplant, thinly sliced, disk shaped
  • 1 large Vidalia or yellow onion
  • 5 tomatoes, thick sliced (~ ½ inch)
  • 4 zucchinis trimmed and sliced (~ ½ inch)
  • 2 large russet potatoes, sliced in disk shape
  • 6 tbsp, breadcrumbs (ie panko)
  • 3-4 tbsp nutritional yeast
  • 3 tbsp dry oregano
  • 3 tbsp dry thyme
  • 2 garlic cloves diced
  • sea salt & ground black pepper


Preheat over to 400 degrees F.  In a skillet, over medium heat, sauté 3 tbsp extra virgin olive oil, diced onion, eggplant and garlic for 8 minutes.  Spread the mixture in a large baking dish.  Layer the potatoes, zucchini and tomatoes alternating layers.  Top each layer with sea salt, pepper, oregano and thyme.  Once at the top layer, pour a ½ cup of water to the pan, drizzle with about 3 tbsp of olive oil, breadcrumbs, sprinkle of nutritional yeast.  Place in the oven for 45 minutes or until the top has browned.