Description
Greek briam elevates humble vegetables into a Mediterranean masterpiece of slow-roasted comfort. Potatoes, zucchini, and tomatoes mingle with olive oil and herbs, creating a rustic dish that connects you to the soul of Greek home cooking.
Ingredients
Scale
Main Vegetables:
- 1 ¼ pounds / 570 grams gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds
- 1 ¼ pounds / 570 grams zucchini squash (2 to 3 zucchini), thinly sliced into rounds
- 1 large red onion or 2 smaller red onions, thinly sliced into rounds
Herbs and Seasonings:
- 2 teaspoons / 3.6 grams dried oregano
- 1 teaspoon / 1.2 grams dried rosemary
- ½ cup / 35 grams chopped fresh parsley
- 4 garlic cloves, minced
- Salt and pepper
Liquid and Sauce:
- 1 can (28 ounces / 794 grams) diced tomatoes with juice
- Early Harvest Greek extra virgin olive oil
Instructions
- Preheat the oven to a robust 400°F, positioning the rack centrally to ensure even heat distribution.
- Combine sliced potatoes and zucchini in a spacious mixing vessel, generously coating them with fragrant herbs like oregano and rosemary, complemented by fresh parsley and minced garlic.
- Massage the vegetables with extra virgin olive oil, ensuring each slice glistens with aromatic seasonings and is thoroughly seasoned with salt and pepper.
- Select a large oven-safe pan and create a vibrant base by spreading half the diced tomatoes across the bottom, creating a juicy foundation.
- Artfully arrange the seasoned vegetables in concentric circular patterns, alternating potatoes, zucchini, and onions to create a visually appealing mosaic.
- Cascade the remaining olive oil and garlic mixture over the vegetable arrangement, then crown the dish with the remaining diced tomatoes.
- Gently tent aluminum foil over the pan, ensuring it hovers without touching the vegetables, and bake for 45 minutes, allowing the ingredients to steam and meld flavors.
- Remove the foil and return the pan to the oven, allowing the vegetables to caramelize and develop deep, rich color for an additional 30-40 minutes.
- Verify doneness by checking for tender, slightly charred vegetables and a reduced liquid consistency.
- Finish with a luxurious drizzle of extra virgin olive oil and serve either warm or at ambient temperature, celebrating the rustic Greek culinary tradition.
Notes
- Prep Technique: Slice vegetables uniformly to ensure even cooking and beautiful presentation.
- Seasoning Strategy: Use fresh herbs and generous olive oil for authentic Greek flavor profile.
- Layering Trick: Arrange vegetables in circular pattern for visually stunning and evenly roasted dish.
- Moisture Management: Covering with foil initially helps vegetables steam, then uncovering allows caramelization and liquid reduction.
- Serving Suggestion: Best enjoyed warm or at room temperature with an extra drizzle of high-quality olive oil.
- Make-Ahead Magic: Can be prepared in advance and reheated, with flavors developing and improving over time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg