Name: Briam: Traditional Greek Roasted Vegetables
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 6 or more
Ingredients: 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick); 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick); Salt and pepper; 2 tsp/ 3.6 g dried oregano; scant 1 tsp/1.2 g dried rosemary; 1/2 cup/ 35 g chopped fresh parsley; 4 garlic cloves, minced; Early Harvest Greek extra virgin olive oil; 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended); 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)