Description
Briam is a classic Greek roasted vegetable dish featuring layers of zucchini, potatoes, and tomatoes, drizzled with olive oil and herbs, embodying the beauty of simplicity in Greek cuisine.
Ingredients
- 1 1/4 lb gold potatoes, peeled and thinly sliced into rounds (about 3 medium-size potatoes)
- 1 1/4 lb zucchini squash, thinly sliced into rounds (2 to 3 zucchini)
- Salt and pepper to taste
- 2 tsp dried oregano
- A scant 1 tsp dried rosemary
- 1/2 cup fresh parsley, chopped
- 4 garlic cloves, minced
- Early Harvest Greek extra virgin olive oil, for drizzling
- 1 can (28-oz) diced tomatoes with juice (opt for no-salt-added organic variety)
- 1 large red onion or 2 smaller red onions, thinly sliced into rounds
Instructions
- Preheat the oven to 400°F (200°C) and place a rack in the middle.
- In a large bowl, combine sliced potatoes and zucchini; season with salt, pepper, oregano, and rosemary.
- Drizzle olive oil over the mixture, add parsley and minced garlic, and mix until evenly coated.
- In a large round oven-safe pan, spread half of the canned diced tomatoes across the bottom.
- Arrange the seasoned potatoes, zucchini, and onion in rows, alternating as you go.
- Drizzle remaining olive oil and garlic mixture over the vegetables and top with the rest of the diced tomatoes.
- Cover the pan with foil, ensuring it doesn’t touch the veggies, and bake for 45 minutes.
- Remove the foil and roast uncovered for another 30-40 minutes until vegetables are charred and tender.
Notes
For best results, monitor while roasting as oven temperatures can vary. Briam is delicious both warm and at room temperature.
