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Briam (Greek Baked Zucchini and Potatoes)

Name: Briam (Greek Baked Zucchini and Potatoes)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: Greek
Ingredients: 2 lbs potatoes, peeled and thinly sliced; 4 medium zucchini, thinly sliced; 4 small red onions, thinly sliced; 6 ripe tomatoes, puréed; 1/2 cup extra-virgin olive oil; 2 tbsp chopped fresh parsley (optional); Sea salt to taste; Freshly ground black pepper to taste

Layers of tender potatoes, zucchini, and onions meld together under a blanket of silky tomato sauce and olive oil in this rustic Greek comfort classic. Slow-baked until everything softens into a cohesive, deeply flavored medley, briam captures the essence of Mediterranean simplicity with minimal effort. Perfect for weeknight dinners or alongside grilled fish at a summer gathering.

Prep

30 minutes

Cook

1 hour 30 minutes

Total

2 hours

Serves

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Ingredients

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Instructions

1
Preheat the oven to 400°F (200°C).
2
Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or use 2 baking dishes).
3
Cover with puréed tomatoes, olive oil, and parsley. Season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
4
Bake for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
5
Cool briam slightly before serving, or serve at room temperature.

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