Description
A traditional Greek dish featuring a medley of roasted vegetables including potatoes, zucchini, and tomatoes, seasoned with fresh herbs and Olive oil.
Ingredients
Scale
- 1 1/4 lb gold potatoes (about 3 medium potatoes), peeled and thinly sliced
- 1 1/4 lb zucchini squash (2 to 3 zucchini), thinly sliced
- Salt and pepper to taste
- 2 tsp dried oregano
- Scant 1 tsp dried rosemary
- 1/2 cup chopped fresh parsley
- 4 garlic cloves, minced
- Early Harvest Greek extra virgin olive oil
- 1 (28 oz) can diced tomatoes with juice (no-salt-added organic tomatoes preferred)
- 1 large red onion or 2 smaller ones, sliced
Instructions
- Preheat your oven to 400°F (200°C) and position a rack in the middle.
- Pour half of the canned diced tomatoes into a large round pan or skillet to cover the bottom evenly.
- Arrange the seasoned potatoes, zucchini, and sliced onions in the pan, alternating the vegetables for a beautiful layered effect.
- If you have leftover olive oil and garlic mixture, drizzle that over the top. Cover with the remaining diced tomatoes.
- Cover the pan with foil, tenting it slightly and bake in the preheated oven for 45 minutes.
- Remove the foil and roast uncovered for another 30-40 minutes, until the vegetables are soft and slightly charred.
- Let it sit for a moment before serving warm or at room temperature, drizzled with more olive oil.
Notes
Experiment with different vegetables and herbs for variety. This dish is great served as a main or side dish.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: briam, Greek vegetables, roasted vegetables, Mediterranean cuisine, healthy side dish