Briam (Roasted Vegetable Medley)
A generous Greek oven-baked dish of thinly sliced zucchini, potato, and tomato layered with garlic and herbs, then bathed in olive oil until silky and deeply caramelized.
Ingredients
- 4 medium zucchini, sliced 1/4-in thick
- 2 lbs Yukon Gold potatoes, sliced 1/4-in thick
- 4 medium ripe tomatoes, sliced 1/4-in thick
- 1 large red onion, sliced thin
- 4 cloves garlic cloves, thinly sliced
- 1/2 cup extra-virgin olive oil
- 1 tsp dried oregano
- 4 sprigs fresh thyme (or 1/2 tsp dried)
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
Instructions
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1
Preheat oven to 400°F. Lightly oil a large 9x13-inch (or equivalent) baking dish.
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2
In a large bowl, combine 4 medium sliced 1/4-in thick zucchini, 2 lbs sliced 1/4-in thick Yukon Gold potatoes, 4 medium sliced 1/4-in thick ripe tomatoes, and 1 large sliced thin red onion. Add 4 cloves thinly sliced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Drizzle with 1/2 cup extra-virgin olive oil and toss to coat.
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3
Spread the vegetable mixture evenly in the baking dish, tucking 4 sprigs fresh thyme (or 1/2 tsp dried) sprigs throughout.
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4
Cover tightly with foil and bake for 45 minutes.
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5
Remove the foil and bake uncovered for an additional 25-30 minutes, until the potatoes are completely tender and the top is lightly browned and caramelized.
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6
Discard thyme sprigs. Scatter 1/4 cup chopped fresh parsley over the top and serve warm or at room temperature.