Briam (Greek Roasted Vegetables)

This is such a good, easy, pretty recipe - sliced potatoes and zucchini layered with tomatoes and feta roasted in the oven...yum. I served it as a side with grilled chicken and roasted garbanzo beans (I could just eat it by itself tho it's so good) and we loved it. This is a keeper!

• 1 1/4 lb. gold potatoes, peeled and thinly sliced into rounds about 1/8" thick
• 1 1/4 lb. zucchini squash, thinly sliced into rounds about 1/4" thick
• set and pepper
• 2 teaspoons oregano
• 1/2 cup chopped Italian parsley
• 2 teaspoons minced garlic
• extra virgin olive oil
• 1 (28 oz.) can diced tomatoes with juice
• 1/2 cup crumbled feta cheese

Preheat oven to 400' with a rack in the middle position.

Place sliced potatoes and zucchini in a large mixing bowl. Season with salt, pepper, oregano. Add fresh parsley, garlic, and a generous drizzle of olive oil. Toss to make sure the vegetables are well coated.

Pour 1/2 of the canned tomatoes into a baking dish, spread to cover the bottom of the pan. Arrange the seasoned vegetables on top of the tomatoes (you can line them up in rows or just leave all mixed together). Pour any olive oil left over from the mixing bowl over the veggies, then top with the remaining tomatoes. 

Cover the pan with foil, tenting a bit so it doesn't touch the vegetables. Bake at 400' for 45 minutes. Take the pan out of the oven to remove the foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. 

Remove from oven. Sprinkle the feta crumbles overtop and serve warm or at room temp.

adapted from a recipe found at themediterraneandish.com