Traditional Greek Roasted Vegetables #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Here is the ideal chance to get your Greek on! Greek Briam takes broiled vegetables to an unheard of level of flavorful. You need only a couple of straightforward wash room fixings: potatoes, zucchini, red onions, and tomatoes. Be that as it may, the Greek flavors from flavors, crisp garlic, parsley and a liberal shower of fantastic EVOO have a significant effect. Furthermore, this formula is reading material Mediterranean eating routine. Vegetarian. Zero Cholesterol. Low Carb. Gluten Free. All the great stuff!

My first involvement in briam was over 10 years prior at a café on the island of Patmos. We asked the proprietors, a more established Greek couple, to shock us with their best custom made dish. Also, we were served humble dishes of briam with grouped warm bread, and a side of delectable feta. Totally great!

That is the thing about Greek cooking that I totally love, you can take a couple of straightforward fixings and transform them into a gala!

Briam is straightforward and completely delectable broiled vegetables, arranged Greek style. Potatoes, Zucchini, and Red onions hurled in a blend of EVOO, garlic, parsley and flavors, at that point cooked in saucy diced tomatoes. This is a solid, veggie lover, reading material Mediterranean eating regimen dish that can remain as a primary course or served beside different dishes. See tips and proposals in the notes.

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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)

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Place a rack in the middle.
2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
3. Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
4. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
5. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
6. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
7. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

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