Briam (Greek Zucchini and Potatoes)
By Dani Taylor
2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, pureed
1/4 cup olive oil
2 tablespoons chopped fresh parsley (Optional)
sea salt and freshly ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary.
Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes.
Cool slightly before serving, or serve at room temperature.
Makes 4 servings. Nutrition per serving: 415 calories, 65.5g carbohydrates, 15.3g fat, 10.4g protein