Briam (Greek Baked Zucchini and Potatoes)
This briam recipe yields a roasted vegetable medley featuring potatoes, zucchini, tomatoes, red onions, and generous amounts of olive oil. It epitomizes Greek culinary tradition, where a handful of basic ingredients are effortlessly transformed into a profoundly delectable dish. You can savor briam as a main course, perfectly complemented by a generous slice of feta cheese on the side.
Ingredients
- 2 pounds potatoes, peeled and thinly sliced
- 4 medium zucchini, thinly sliced
- 4 small red onions, thinly sliced
- 6 ripe tomatoes, puréed
- ½ cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley (Optional)
- sea salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
- Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
- 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.
- Cool briam slightly before serving or serve at room temperature.
Nutrition
Calories: 534kcalCarbohydrates: 66gProtein: 11gFat: 28gSaturated Fat: 4gSodium: 141mgPotassium: 2442mgFiber: 13gSugar: 16gVitamin C: 136mgCalcium: 117mgIron: 5mg
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