Briam (Greek Roasted Vegetables)

Name: Briam (Greek Roasted Vegetables)
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: greek
Ingredients: 1.5 lb, thinly sliced yukon gold potatoes; 2 medium, sliced zucchini; 1, in 1/2-inch dice globe eggplant; 4, sliced ripe tomatoes; 1, in strips red bell pepper; 2, sliced yellow onion; 6 cloves, sliced garlic; 1/2 cup extra-virgin olive oil; 1 tbsp dried greek oregano; 1/2 cup, chopped fresh parsley; 2 tbsp tomato paste

A long, slow Greek tray-bake of potatoes, zucchini, eggplant, and tomato in olive oil — the vegetables collapse into something jammy, sweet, and impossible to stop eating.

vegetarian
vegan
gluten-free
dairy-free
nut-free

Ingredients

yukon gold potatoes1.5 lb, thinly sliced
zucchini2 medium, sliced
globe eggplant1, in 1/2-inch dice
ripe tomatoes4, sliced
red bell pepper1, in strips
yellow onion2, sliced
garlic6 cloves, sliced
extra-virgin olive oil1/2 cup
dried greek oregano1 tbsp
fresh parsley1/2 cup, chopped
tomato paste2 tbsp

Steps

Heat oven and mix oil.
Heat oven to 400°F (200°C). Whisk the olive oil with tomato paste, oregano, 1 tsp salt, and a generous grind of pepper in a small bowl.
Combine vegetables and oil.
Pile all the vegetables, garlic, and parsley into a large deep roasting pan. Pour the oil mixture over and toss thoroughly with your hands.
Spread vegetables and add water.
Spread into an even layer. Pour 1/2 cup water around the edge.
Roast vegetables uncovered.
Roast uncovered for 75 minutes, stirring twice, until the vegetables are deeply collapsed and the edges caramelize.
Rest and serve.
Rest 10 minutes. Serve warm or room temperature with crusty bread and feta on the side.

Nutrition

Nutrition, per serving. 210 calories. Protein 3.5 grams, 7 percent. Carbs 18 grams, 34 percent. Fat 14 grams, 59 percent. Fiber 4 grams, sugar 6 grams, saturated fat 2 grams, sodium 180 milligrams. Estimated from ingredients.