Briam (Greek Baked Zucchini and Potatoes)
Description
This briam recipe with potatoes, zucchini, red onions, tomatoes, parsley, and olive oil is baked in the oven for a mouthwatering Greek vegetable dish.
Ingredients
•
2 pounds potatoes, peeled and thinly sliced
•
4 large zucchini, thinly sliced
•
4 small red onions, thinly sliced
•
6 ripe tomatoes, pureed
•
1/2 cup olive oil
•
2 tablespoons chopped fresh parsley
•
sea salt and freshly ground black pepper to taste
Directions
1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2
Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
3
Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
4
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.
5
Cool briam slightly before serving or serve at room temperature.