Roasted Vegetables (Briam)

Penny De Los Santos

Peloponnese home cook Maria Xerakia gave us this recipe for roasted summer vegetables, which pairs well with roasted lamb.

Roasted Vegetables (Briam)
Peloponnese home cook Maria Xerakia gave us this recipe for roasted summer vegetables, which pairs well with roasted lamb.
Yield: serves 4

Ingredients

  • 12 cup extra-virgin olive oil
  • 2 medium Yukon Gold potatoes, cut crosswise into 1⁄4" slices
  • Kosher salt and freshly ground black pepper, to taste
  • 34 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

Instructions

  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.