Briam (Greek Baked Zucchini and Potatoes)
INGREDIENTS
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2 pounds potatoes, peeled and thinly sliced
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4 large zucchini, thinly sliced
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4 small red onions, thinly sliced
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6 ripe tomatoes, pureed
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½ cup olive oil
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2 tablespoons chopped fresh parsley (Optional)
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sea salt and freshly ground black pepper to taste
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DIRECTIONS
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Preheat the oven to 400 degrees F (200 degrees C).
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Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or use 2 baking dishes if necessary). Cover with pureed tomatoes, olive oil, and parsley; season liberally with salt and pepper. Toss all ingredients together so that vegetables are evenly coated.
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Bake in the preheated oven for 1 hour. Stir, then continue to bake until vegetables are tender and the moisture has evaporated, about 30 minutes more.
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Remove from the oven and cool slightly before serving, or serve at room temperature.
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TIPS
You can "puree" the tomatoes by cutting them in half and grating them on a large box grater, leaving the skin behind.
This might seem like a lot of time in the oven, but trust me. The bulk of the flavor is derived from this, and you definitely want some nice crusty and charred edges on your vegetables for maximum flavor.
Don't be afraid of salt and pepper with this dish. Be liberal for best results. Start out as you normally would, and you can always add more seasoning when you check after the 1-hour mark!
If vegetables are too dry in step 3, add a few tablespoons hot water. There should be no water left in the end, however.
NUTRITION FACTS (per serving)
534 Calories 28g Fat 66g Carbs 11g Protein