BRIAM (GREEK ROASTED VEGETABLES)

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BRIAM (GREEK ROASTED VEGETABLES) image

Categories     Vegetable     Side     Roast

Yield 4 Servings

Number Of Ingredients 11

1⁄2 cup extra-virgin olive oil
2 medium Yukon Gold potatoes,
cut crosswise into 1⁄4" slices
Kosher salt and freshly ground black pepper,
to taste
3⁄4 cup canned crushed tomatoes
4 sprigs fresh oregano
4 cloves garlic, roughly chopped
2 small eggplants, cut crosswise into 1⁄2" pieces
2 small zucchini, cut crosswise into 1⁄2" pieces
1 medium white onion, cut into eighths

Steps:

  • 1. Heat oven to 450°. Toss together 1⁄4 cup oil and potatoes in a bowl; season with salt and pepper. Transfer potatoes to 4-qt. roasting pan. Bake, tossing occasionally, for 15 minutes. 2. In a large bowl, combine remaining oil, tomatoes, oregano, garlic, eggplant, zucchini, and onions; season with salt and pepper. Add vegetables to pan and bake, tossing occasionally, until golden brown, about 50 minutes. SERVES 4

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