Print: 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.

Prep

13 min

Cook

32 min

Servings

Difficulty

Hard

Ingredients

2 pounds potatoes , peeled and thinly sliced
4 medium zucchini , thinly sliced
4 small red onions , thinly sliced
6 ripes tomatoes , puréed
0.5 cups olive oil
2 tablespoons chopped fresh parsley , Optional
sea salt and freshly ground black pepper to taste

Instructions

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.

Nutrition per serving

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