Dinner
Briam: Greek Roasted Vegetables
A traditional Greek baked dish of thinly sliced potatoes, zucchini, and onions roasted with garlic, herbs, tomatoes, and plenty of olive oil.
Download PDF
Ingredients
- 1¼ lb (570 g) gold potatoes (about 3 medium), peeled and thinly sliced into rounds (about ⅛-inch thick)
- 1¼ lb (570 g) zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about ¼-inch thick)
- Salt and pepper
- 2 teaspoons dried oregano
- Scant 1 teaspoon dried rosemary
- ½ cup chopped fresh parsley
- 4 garlic cloves, minced
- Extra virgin olive oil
- 1 (28-oz) can diced tomatoes with juice (no-salt added organic recommended)
- 1 large red onion or 2 smaller red onions, thinly sliced into rounds
Method
- Preheat oven to 400°F. Place a rack in the middle.
- Place the sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add the fresh parsley, garlic, and a generous drizzle of extra virgin olive oil. Toss to make sure the vegetables are well coated.
- Grab a large round oven-safe pan or skillet (an 11-inch pan works well). Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan.
- Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (going around the shape of the pan and alternating).
- If you have any extra olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes.
- Cover the pan with foil (tent it a bit so it is not touching the veggies). Bake at 400°F for 45 minutes. Take the pan out briefly to carefully remove the foil, then place back in the oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated.
- Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.
Recipe from themediterraneandish.com