Briam (Greek Baked Zucchini and Potatoes)
This briam recipe makes a roasted vegetable dish with potatoes, zucchini, tomatoes, red onions, and lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. Briam can be served as a main course with a hearty chunk of feta on the side.
potatoes, peeled and thinly sliced
2
pounds
zucchini, thinly sliced
4
medium
red onions, thinly sliced
4
small
ripe tomatoes, puréed
6
unknown
olive oil
½
cup
chopped fresh parsley (Optional)
2
tablespoons
sea salt and freshly ground black pepper to taste
 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
  Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
  Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
  Cool briam slightly before serving or serve at room temperature.
