briam: traditional greek roasted vegetables


INGREDIENTS
  • 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
  • 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
  • Salt and pepper
  • 2 tsp/ 3.6 g dried oregano
  • scant 1 tsp/1.2 g dried rosemary 
  • 1/2 cup/ 35 g chopped fresh parsley
  • 4 garlic cloves, minced
  • Early Harvest Greek extra virgin olive oil
  • 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
  • 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)
INSTRUCTIONS
  1. Preheat oven to 400 degrees F. Place a rack in the middle.
  2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  3. Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
  4. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
  5. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
for full instructions you can go to :    https://www.themediterraneandish.com

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