Roasted Vegetables (Briam)
Peloponnese home cook Maria Xerakia gave us this recipe for roasted summer vegetables, which pairs well with roasted lamb.
Enlarge Image Credit: Penny De Los Santos
1⁄2 cup extra-virgin olive oil
2 medium Yukon Gold potatoes,
cut crosswise into 1⁄4" slices
Kosher salt and freshly ground black pepper,
3⁄4 cup canned crushed tomatoes
4 sprigs fresh oregano
4 cloves garlic, roughly chopped
2 small eggplants, cut crosswise into 1⁄2" pieces
2 small zucchini, cut crosswise into 1⁄2" pieces
1 medium white onion, cut into eighths
1. Heat oven to 450°. Toss together 1⁄4 cup oil and potatoes in a bowl; season with salt and pepper. Transfer potatoes to 4-qt. roasting pan. Bake, tossing occasionally, for 15 minutes.
2. In a large bowl, combine remaining oil, tomatoes, oregano, garlic, eggplant, zucchini, and onions; season with salt and pepper. Add vegetables to pan and bake, tossing occasionally, until golden brown, about 50 minutes.