briam: 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.
briam: traditional greek roasted vegetables

INGREDIENTS
  1. 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
  2. 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
  3. Salt and pepper
  4. 2 tsp/ 3.6 g dried oregano
  5. scant 1 tsp/1.2 g dried rosemary 
  6. 1/2 cup/ 35 g chopped fresh parsley
  7. 4 garlic cloves, minced
  8. Early Harvest Greek extra virgin olive oil
  9. 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
  10. 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.