Preheat the oven to 400 deg F. Cut the eggplant, zucchini, peppers and onions into small 1 cm cubes. There is no need to peel the eggplant or zucchini. Leave the grape tomatoes whole. Transfer the vegetables to a large baking sheet sprayed with non-stick spray.
Thinly slice the garlic cloves. In a small bowl whisk together the olive oil, oregano, garlic slices, kosher salt, and pepper. Drizzle the oil over the vegetables. Toss together until the vegetables are evenly coated.
Roast the vegetables for 1 1/2 to 2 hours. Toss the vegetables once or twice during roasting to promote even cooking and browning. The Briam is done when the vegetables are deeply caramelized and very tender.
Whipped Feta
Place the softened cream cheese and crumbled feta cheese into a food processor. Blend the two cheeses together, stopping to scrape down the sides periodically. Continue blending until the whipped feta is smooth and creamy. It will be thick in the beginning but become creamy after it's whipped for a couple of minutes.
To Serve
To serve, scoop the warm briam into a serving bowl. Spread the whipped feta on a shallow plate. Top the feta with herb marinated olives. Serve both dips with homemade pita bread. I like to spread the pita with the whipped feta and top with the briam. Enjoy!
Notes
*Get my recipe for Herb Marinated Olives here or use store bought instead**Get my recipe for Homemade Pita Bread here or use store bought instead