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  • thelosogal

Low Sodium Briam

Updated: Mar 27, 2023

This is a very straight forward recipe. It's roasted vegetables, seasoned with oregano and fresh pepper and drenched in heart healthy olive oil. I haven't really made this in this fashion. I've made roasted veggies before, but in this specific configuration, not so much. So pardon the fact that it's a little wonky in the pictures. That's ok, cooking isn't always perfect.

This is a great vegetarian dinner option, but you can also serve it up as a side as well. Traditionally it's served with crusty bread and feta cheese. You can also do pasta or rice.

But it is yummy! Serves 6, 20mg per serving


  • 1 pound yellow potatoes, sliced ¼ inch thick

  • ⅔ cup extra-virgin olive oil, divided

  • 8 garlic cloves minced

  • 1 onion, halved and sliced ¼ inch thick

  • About 1 teaspoon dried oregano, I measure with my heart here

  • 1 green bell pepper, cut into 2-inch matchsticks

  • 2 small zucchini, sliced ¼ inch thick

  • 1½ pounds tomatoes sliced ¼ inch thick

  • Pepper


  1. Preheat oven to 375F. In a medium bowl, toss potatoes, garlic and 1/3 cup of olive oil until evenly coated. Spread in a single layer in a large baking dish. Top that with the onion slices. Season with some of the oregano and pepper to taste.

  2. Layer bell pepper and zucchini. Season a little more. Finish by topping with the tomatoes and the remaining olive oil. Lightly cover with foil and bake about 30 minutes.

  3. Remove foil and bake another 30 minutes.


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