Greek
Briam
Olive-oil roasted summer vegetables baked until tender, jammy, and caramelized at the edges with tomato and oregano.
6 servings · 25 minutes prep · 90 minutes cook
Ingredients
Main
- 1 1/2 lb zucchini, sliced 1/3 inch thick, sliced 1/3 inch / 8 mm thick
- 1 1/2 lb eggplant, sliced 1/3 inch thick, sliced 1/3 inch / 8 mm thick
- 1 1/2 lb Yukon Gold potatoes, sliced 1/4 inch thick, sliced 1/4 inch / 6 mm thick
- 1 large red onion, thinly sliced
- 5 garlic cloves, thinly sliced
- 2 lb ripe tomatoes, grated or crushed
- 3/4 cup extra-virgin olive oil
- 1/2 cup chopped parsley
- 2 tsp dried Greek oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup water
Directions
Method
- Heat the oven to 400F. Toss the zucchini, eggplant, Yukon Gold potatoes, red onion, garlic, tomatoes, extra-virgin olive oil, parsley, dried Greek oregano, kosher salt, and black pepper in a large roasting pan.
- Arrange the vegetables in an even, slightly overlapping layer and pour the water around the edges.
- Cover tightly and bake for 40 minutes.
- Uncover, baste with pan juices, and continue baking until the potatoes are tender, the vegetables are caramelized at the edges, and the juices are glossy, 45-50 minutes.
- Rest for 15 minutes before serving warm or at room temperature.
