Briam and feta salad


  • 4 potatoes
  • 4 carrots
  • 3 cloves of garlic
  • 1 onion
  • 1 eggplant
  • 1 zucchini
  • 1 red pepper
  • a few sprigs of thyme and rosemary

  • 3 bay leaves
  • 5 tablespoon(s) of olive oil
  • 2 tomatoes
  • 200 g feta
  • a few salad sprouts


  1. Preheat the oven to 180°C (th. 6).

  2. Peel the potatoes, carrots, garlic and onion.

  3. Cut the eggplant, zucchini, red pepper and potatoes into large cubes. Cut the carrots into slices. Roughly chop the onion and cut the garlic into thin strips.

  4. Place the vegetables (except the tomatoes) in an ovenproof casserole dish. Salt, pepper, add thyme, rosemary and bay leaf. Drizzle with olive oil and stir. Cover and put in the oven. After 1 hour 30 minutes, remove the lid and continue cooking for 30 minutes.

  5. Let the vegetables cool, then mix them with the cubed tomatoes and feta, the salad greens and a little fresh thyme.

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