Greek Briam

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C) with a rack in the middle.
2. In a large bowl, toss the sliced potatoes and zucchini with salt, pepper, 2 tsp dried oregano, scant 1 tsp dried rosemary, the chopped parsley, the minced garlic and a generous drizzle of Early Harvest extra virgin olive oil until well coated.
3. Spread half of the canned diced tomatoes over the bottom of an 11-inch oven-safe pan.
4. Arrange the seasoned potatoes, zucchini and sliced red onion in rows in the pan, alternating the vegetables as you go around the pan.
5. Pour any oil and garlic left in the bowl over the vegetables, then top with the remaining diced tomatoes.
6. Cover the pan with foil, tented so it does not touch the vegetables, and bake for 45 minutes.
7. Carefully remove the foil and return the pan to the oven uncovered. Roast 30 to 40 more minutes, until the vegetables are soft and charred and most of the liquid has evaporated. Check early, as ovens vary.
8. Remove from the oven and serve warm or at room temperature, with a generous drizzle of extra virgin olive oil.

Summarized from The Mediterranean Dish's video. Watch it for the details.