Roasted Vegetables (Briam)

Name: Roasted Vegetables (Briam)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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, to taste; 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

Serves
serves 4

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

Ingredients

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, to taste
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

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Instructions

Step 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.

Step 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.