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Briam (Greek Oven-Roasted Vegetables)

Big, bold Mediterranean flavors come together in the coziest, most comforting way. With just a handful of everyday vegetables and pantry staples, this dish proves you don’t need anything fancy to make something truly special.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/4 lb gold potatoes peeled and thinly sliced into rounds (about 1/8-inch thick)
  • 1 1/4 lb zucchini squash thinly sliced into rounds (about 1/4-inch thick)
  • salt to taste
  • pepper to taste
  • 2 tsp dried oregano
  • scant 1 tsp dried rosemary
  • 1/2 cup fresh parsley chopped
  • 4 cloves garlic minced
  • extra virgin olive oil for drizzling
  • 28 oz canned diced tomatoes with juice
  • 1 large red onion or 2 smaller, thinly sliced into rounds

Method
 

  1. Preheat oven to 400 degrees F and place a rack in the middle.
  2. Combine sliced potatoes and zucchini in a large bowl and season with salt, pepper, oregano, and rosemary.
  3. Add parsley, garlic, and extra virgin olive oil and toss to coat the vegetables היט.
  4. Spread half of the diced tomatoes with juice in the bottom of a large oven-safe pan.
  5. Arrange the vegetables and sliced onions in rows in the pan.
  6. Top with remaining olive oil mixture and the rest of the diced tomatoes.
  7. Cover with foil and bake for 45 minutes.
  8. Remove foil and continue baking uncovered for 30 to 40 minutes until vegetables are tender and liquid is mostly evaporated.
  9. Remove from oven and serve warm or at room temperature with an added drizzle of extra virgin olive oil.

Notes

Store leftovers covered in the refrigerator for up to 3–4 days and reheat in the oven with a splash of water. Serve with crusty bread, grains, or alongside roasted meats for a complete meal.