Name: Briam: Traditional Greek Roasted Vegetables
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick); 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick); Salt and pepper; 2 tsp/ 3.6 g dried oregano; scant 1 tsp/1.2 g dried rosemary; 1/2 cup/ 35 g chopped fresh parsley; 4 garlic cloves, minced; Early Harvest Greek extra virgin olive oil; 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended); 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)

Description

Briam, a traditional Greek dish, is a vibrant and flavorful medley of roasted vegetables, including potatoes, zucchini, and red onions, all delicately seasoned with herbs like oregano and rosemary. This dish embodies the simplicity and healthfulness of Mediterranean cuisine, with the rich flavors of garlic and extra virgin olive oil bringing everything together.

Ingredients

Scale

1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
Salt and pepper
2 tsp/ 3.6 g dried oregano
scant 1 tsp/1.2 g dried rosemary
1/2 cup/ 35 g chopped fresh parsley
4 garlic cloves, minced
Early Harvest Greek extra virgin olive oil
1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)

Instructions

Preheat oven to 400°F (200°C). Place a rack in the middle.
Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle of extra virgin olive oil. Toss to ensure the vegetables are well coated with the EVOO and spices.
Grab a large round pan or skillet (an 11-inch oven-safe pan works well). Pour half of the canned diced tomatoes into the pan and spread to cover the bottom.
Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows, alternating the vegetables in a circular pattern around the pan.
Pour any remaining olive oil and garlic mixture over the veggies, then top with the remaining diced tomatoes.
Cover the pan with foil, tenting it slightly to avoid touching the vegetables. Bake in the preheated oven for 45 minutes. Remove the pan, carefully discard the foil, then return it to the oven, uncovered. Roast for another 30-40 minutes or until the vegetables are soft, slightly charred, and most of the liquid has evaporated.
Remove from oven. Serve warm or at room temperature with an added drizzle of extra virgin olive oil.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

Nutrition

Calories: 210