Briam (Greek Baked Zucchini and Potatoes)

Name: Briam (Greek Baked Zucchini and Potatoes)
Total time: 120
Yield: 4
Ingredients: 2 pounds potatoes, peeled and thinly sliced; 4 large zucchini, thinly sliced; 4 small red onions, thinly sliced; 6 ripe tomatoes, pureed; 0.5 cup olive oil; 2 tablespoons chopped fresh parsley; sea salt and freshly ground black pepper to taste

Recipe by Diana Moutsopoulos from allrecipes.com

Dinner 2 Hr.

Ingredients

4 servings

•

2 pounds potatoes, peeled and thinly sliced
•

4 large zucchini, thinly sliced
•

4 small red onions, thinly sliced
•

6 ripe tomatoes, pureed

•

0.5 cup olive oil
•

2 tablespoons chopped fresh parsley
•

sea salt and freshly ground black pepper to taste

Instructions

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
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.
Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
Cool briam slightly before serving or serve at room temperature.