traditional greek roasted vegetables
INGREDIENTS:
- 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly cut into rounds (approximately 1/8-inch thick)
- 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly cut into rounds (approximately 1/4-inch thick)
- Both pepper and salt
- 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 extra virgin olive oil
- 1 28-oz/ 794 g canned chopped tomatoes with juice
- 1 big red onion or 2 smaller red onions, thinly chopped into rounds
Instructions:
- Preheat oven to 400 degrees F. Place a rack in the centre.
- Place sliced potatoes and zucchini in a large mixing dish. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a liberal drizzle extra virgin olive oil. Toss to make sure the veggies are fully covered with the EVOO and seasonings.
- Grab a big round pan and skillet (I used an 11-inch oven safe pan. See the comments for further choices.) After pouring in half of the chopped tomatoes from the can, spread them out so that they cover the bottom of the pan.
- Arrange the seasoned potatoes, zucchini and sliced onions in the pan in rows, simply walking around the shape of the pan and alternating between the three ingredients.
- If there is any of the extra virgin olive oil and garlic combination that is still in the mixing bowl, pour it all over the vegetables, and then sprinkle the leftover diced tomatoes from the can on top of the vegetables.
- To prevent the foil from coming into contact with the vegetables, cover the pan with it and tent it slightly.
- Bake for forty-five minutes in an oven that has been preheated to four hundred degrees Fahrenheit. Take the pan out of the oven for a few moments to gently remove the foil, and then return it to the oven, uncovered, and continue to roast the vegetables for another thirty to forty minutes, or until they are tender and browned, and the most of the liquid has evaporated. Ovens may vary, so it is important to pay attention and check in as necessary.
- To remove from the oven. When serving, sprinkle a large amount of extra virgin olive oil over the dish and serve either warm or at room temperature. (please refer to the guidelines for serving along
Instructions:
A helpful hint for cooks is that if you do not feel like arranging the veggies in circular rows, you may use a big au gratin dish such as this one or a wide and deep rectangular baking dish such as this one. In accordance with the instructions, pour half of the tomatoes into the baking dish so that they cover the bottom. After that, spread the veggies out in a level layer in the dish, and then cover the vegetables with the remaining tomatoes and the EVOO mixture. Pay attention to the directions that are provided here. To a greater extent, it will resemble this dish.
When it comes to the accompaniments, briam may be served as the main vegan entrée by simply being served with crusty or whole wheat pita bread, rice, or any other grain of your choosing. Greeks often accompany their dishes with a substantial slice of feta cheese and a few olives. Moreover, I often include a bowl of Roasted Garlic Hummus as the first course of the dinner. Briam is often served as a side dish with items such as roast chicken, lamb, or even fish when you are hosting a more substantial supper.