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 1/4 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 :

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

2. 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.

3. 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.

4.  ............

5.  You can get ful recipes in HERE!!!

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