Name: Briam (Greek Baked Zucchini and Potatoes) recipe
Ingredients: 2 pounds potatoes, peeled and thinly sliced;4 large zucchini, thinly sliced;4 small red onions, thinly sliced;6 ripe tomatoes, pureed;½ cup olive oil;2 tablespoons chopped fresh parsley;sea salt and freshly ground black pepper to taste

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Ingredients

2 pounds potatoes, peeled and thinly sliced 4 large zucchini, thinly sliced 4 small red onions, thinly sliced 6 ripe tomatoes, pureed ½ cup olive oil 2 tablespoons chopped fresh parsley sea salt and freshly ground black pepper to taste

Nutrition Info

533.8 calories carbohydrate: 65.8 g cholesterol: : - fat: 28.3 g fiber: 12.5 g protein: 11.3 g saturatedFat: 4 g servingSize: - sodium: 141.4 mg sugar: 16.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 400 degrees F (200 degrees C).
Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Recipe Yield

4 servings

Recipe Note

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with 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. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

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