Roasted Vegetable Briami

The ultimate summer side dish is what comes to mind when we think about this Roasted Vegetable Briami from Souvla. This is a Greek-inspired version of the summer staple ratatouille, bursting with summer zucchini and squash, roasted eggplant, and blistered tomatoes. The dish is then finished with red wine vinegar, lots of extra virgin olive oil, and a heap of fresh chopped parsley. We cannot stop eating this Briami and we think you will feel the same way once you taste it!

Established in 2014, Souvla is a group of modern fast-fine Greek restaurants with locations throughout San Francisco (coming soon to Marin!) inspired by the casual souvlaki joints found throughout Greece. (The word “souvla” means “spit” or “skewer” in Greek — the rod on which meat is roasted.) The first Souvla opened its doors in April 2014 in Hayes Valley, and in the years since, have opened locations in San Francisco's NoPa, Mission, Marina, and Dogpatch neighborhoods.

Reheat Instructions: Remove the plastic lid and recycle. Loosely cover the alloy tray with foil and reheat in a 375-degree oven for 18-20 minutes, or until heated through.

Ingredients: Eggplant, Zucchini, Gold Potatoes, Orange/Yellow Bell Pepper, Yellow Squash, Cherry Tomatoes, Olive Oil, Red Wine Vinegar, Salt, Parsley, Garlic, Dried Oregano, Black Pepper, Dried Rosemary, Dried Thyme, Granular Lemon Peel, Dried Basil