Home
Meals
Briam- greek roasted vegetables

Briam- greek roasted vegetables

Name: Briam- greek roasted vegetables
Total time: 1 h
Yield: 4
Cuisine: Greek cuisine
Ingredients: 3-4 potatoes, peeled and thinly sliced into rounds; 2 zucchini, thinly sliced into rounds; 2 large red onions, thinly sliced into rounds; 4 garlic cloves, minced; 500 ml. tomato sauce or canned diced tomatoes with juice (no citric acid); sea salt, black pepper; 1 tsp. dried oregano; 1 tsp. dried majorana; fresh parsley; fresh basil

Share
1 h.
4
Оrdinary
180°C
0 comments

Ingredients

	3-4 potatoes, peeled and thinly sliced into rounds
	2 zucchini, thinly sliced into rounds
	2 large red onions, thinly sliced into rounds
	4 garlic cloves, minced
	500 ml. tomato sauce or canned diced tomatoes with juice (no citric acid)
	sea salt, black pepper
	1 tsp. dried oregano
	1 tsp. dried majorana
	fresh parsley
	fresh basil

Briam- greek roasted vegetables

Features

Cuisine

Greek cuisine

This recipe is a classical Greek dish, prepared with lots of vegetables. It is plant-based, simple, healthy, and very delicious. This meal is prepared with no oil.

Ingredients

3-4 potatoes, peeled and thinly sliced into rounds
2 zucchini, thinly sliced into rounds
2 large red onions, thinly sliced into rounds
4 garlic cloves, minced
500 ml. tomato sauce or canned diced tomatoes with juice (no citric acid)
sea salt, black pepper
1 tsp. dried oregano
1 tsp. dried majorana
fresh parsley
fresh basil

Steps

1	Preheat oven to 180C/350F and prepare a 25 cm./ 10-inch round pan.
2	Thinly slice the potatoes, zucchini, and red onion into rounds. Season with salt, pepper, oregano, and majorana. Toss to make sure the vegetables are well coated with spices.
3	Pour half of the canned diced tomatoes into the pan and spread to cover the entire bottom. Arrange the seasoned vegetables by going around the shape of the pan and rotating a slice of potato, a slice of zucchini, and a slice of onion. Sprinkle the vegetables with minced garlic and chopped parsley.
4	Pour the veggies with the remaining diced tomatoes. Pour some water, if needed.
5	Bake in the oven for 40-45 minutes.
6	Remove from oven and garnish with fresh basil and parsley.