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.
Ingredients
- potatoes, peeled and: 2 pound (sliced)
- medium zucchini: 4 piece (sliced)
- red onions: 4 piece (sliced)
- ripe tomatoes, puréed: 6 piece
- extra-virgin olive oil: 0.5 cup
- fresh parsley: 2 Tbsp (chopped, optional)
- sea salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios
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Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes). Dotdash Meredith Food Studios
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Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated. Dotdash Meredith Food Studios
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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. Recipe Tip Add up to 1/4 cup of water if the vegetables are too dry after the first hour of baking. Don't add too much liquid, however, as there should be no water left at the end of baking.
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Cool briam slightly before serving or serve at room temperature. Dotdash Meredith Food Studios
