Low-Carb Vegetarian Greek Briam

Step 1Peel 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.

Step 2Meanwhile, 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.

Step 3Meanwhile, cut the cauliflower and broccoli into small florets. Peel and slice the stalks.

Step 4Add all to the casserole dish. Mix and keep cooking covered with a lid for 3-5 minutes. Slice the green pepper.

Step 5Roughly 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.

Step 6Meanwhile, 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.

Step 7Add freshly chopped parsley and oregano, salt and pepper. Leave some parsley for garnish. Mix and top with crumbled feta cheese.

Step 8Place 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.

Step 9Enjoy hot or cold. Serve full serving as a main dish, or half serving as a side. To store, refrigerate for up to 3 days.