Traditional Greek Roasted Vegetables

Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.



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

Preheat oven to 400 degrees F. Place a rack in the middle.

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.

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.

Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)

Full instructions recipe visit:www.themediterraneandish.com

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