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

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