Name: Briam (Greek Baked Zucchini and Potatoes)
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Potatoes, peeled and thinly sliced - 2 pounds; Zucchini, thinly sliced - 4 large; Red onions, thinly sliced - 4 small; Ripe tomatoes, puréed - 6; Olive oil - ½ cup; Chopped fresh parsley (Optional) - 2 tablespoons; Sea salt and freshly ground black pepper to taste - 2 tablespoons

Briam (Greek Baked Zucchini and Potatoes)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Briam (Greek Baked Zucchini and Potatoes)

1. Potatoes, peeled and thinly sliced - 2 pounds

2. Zucchini, thinly sliced - 4 large

3. Red onions, thinly sliced - 4 small

4. Ripe tomatoes, puréed - 6

5. Olive oil - ½ cup

6. Chopped fresh parsley (Optional) - 2 tablespoons

7. Sea salt and freshly ground black pepper to taste - 2 tablespoons

How to cook deliciously - Briam (Greek Baked Zucchini and Potatoes)

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes). Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.

3. Stage

Bake in the preheated oven for 1 hour. Stir, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.

4. Stage

Cool briam slightly before serving or serve at room temperature. Dotdash Meredith Food Studios