Greek Briam (Roasted Vegetables)

Briam is a slow-roasted medley of zucchini, potatoes, and tomatoes, bathed in olive oil until meltingly soft. It’s proof that Mediterranean vegetarian cooking never feels like it’s missing anything.

Ingredients

• 2 zucchini, sliced into rounds
• 2 potatoes, sliced into rounds
• 1 eggplant, sliced into rounds
• 3 tomatoes, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Layer the vegetables
   Preheat the oven to 400°F. Layer the zucchini, potatoes, eggplant, tomatoes, and onion in a large baking dish, tucking garlic throughout.
2. Season
   Drizzle generously with olive oil, sprinkle with oregano, salt, and pepper.
3. Roast
   Cover with foil and roast for 40 minutes, then uncover and roast another 30-35 minutes until the vegetables are tender and slightly caramelized.
4. Serve
   Garnish with fresh parsley and serve warm or at room temperature.