Briam (Greek Roasted Vegetables)
Briam features thin slices of roasted vegetables baked in a Greek seasoned tomato puree. Make this recipe for an easy summer side dish!
- 1 ¼ lb gold potatoes sliced into ⅛-inch thick rounds (about 3 medium potatoes)
- 1 ¼ lb zucchini sliced into ¼-inch thick rounds about 2-3 zucchini
- 1 large red onion sliced into ⅛-inch thick rounds then cut in half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup fresh parsley chopped
- 2 teaspoon dried oregano
- 2 teaspoon fresh rosemary chopped fine
- 4 garlic cloves minced
- ¼ cup olive oil
- 28 oz tomato puree or passata
Preheat oven to 400°F.
Season sliced potatoes and zucchini in a large mixing bowl with salt, pepper, parsley, oregano, rosemary, garlic, and olive oil. Toss to make sure the vegetables are thoroughly coated.
In a round 12" baking pan, pour half of the diced tomatoes/passata and spread to cover bottom of pan.
Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in a continuous row by going around the shape of the pan and alternating (I do the onion ever 3 pairs of potato and zucchini) until the center is reached. Pour any herb/garlic mixture left in the bowl over the vegetables. Top with remaining half of tomato puree or passata.
Cover the pan with foil and bake on middle rack for 45 minutes. Take pan out and carefully remove foil. Place back in oven and roast for another 30 minutes or until the veggies are soft and charred and most of the liquid has evaporated. Serve warm or at room temperature.
Calories: 205kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 966mg | Fiber: 5g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 56mg | Calcium: 94mg | Iron: 3mg