A delicious alternate to a traditional dish is this roasted pumpkin.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
Ingredients
- 2 pounds potatoes, peeled and thinly sliced
- 4 medium zucchini, thinly sliced
- 4 small red onions, thinly sliced
- 6 ripe tomatoes, puréed
- ½ cup olive oil
- 2 tablespoons chopped fresh parsley (Optional)
- sea salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
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- Spread potatoes, zucchini, and red onions in an extra-large baking dish (9×13-inch or larger, or 2 baking dishes).
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- Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
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- Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
- Add up to 1/4 cup of water if the vegetables are too dry after the first hour of baking. Don’t add too much liquid, however, as there should be no water left at the end of baking.
- Cool briam slightly before serving or serve at room temperature.
- You can purée the tomatoes by cutting them in half and grating them on a large box grater, leaving the skin behind.
- This might seem like a lot of time in the oven, but trust me. The bulk of the flavor is derived from this, and you definitely want some nice crusty and charred edges on your vegetables for maximum flavor.
- Don’t be afraid of salt and pepper with this dish. Be liberal for best results. Start as you normally would, and you can always add more seasoning when you check after the 1-hour mark.
Reviews
I thought this was pretty good and paired nice with a lamb and beef loaf that I made. I did use 1/2 can of canned crushed tomatoes and halved the recipe. I will use it again. You can mix the vegetables as you like if you want more potato or more zucchini, etc. just be sure to slice your potatoes real thing so they cook evenly with the other veggies.
Definitely had to trust the process with this one! I live on my own, so I cut the recipe down and also modified it to fit what I had at home – in a 9×13 pan I used 1 can (28 oz) crushed tomatoes, 1 russet potato, 1 small zucchini, and 1 large red onion. Kept all the same seasonings as the recipe calls for. So yummy!! I liked using the crushed tomato, it wasn’t as liquidy so it gave a lot of flavor!!
This recipe is excellent, gets even better every day being stored in the fridge!
I make this fairly often, usually paired with grilled or roasted chicken. Line your pan with foil unless you want to do a lot of soaking. If good quality tomatoes aren’t available a 28 Oz can of high quality tomato puree works too. Thanks for the recipe.
I’ve lost count how many times I made this recipe. No need to fuss with measurements. I use our holiday roasting pan and fill it up. You can’t have enough leftovers of this. A bit of olive oil on the bottom of the pan, then a layer of potatoes, zucchini, red onion, then tomatoes cut into chunks about the size of a walnut or golf ball. Some fresh ground pepper and sea salt between layers, more olive oil, then a second round of veggie layers, more salt, pepper and olive oil. Toss, bake and savor. As good as my wife’s Nona made at her home in Argyroupoli. Serve with thick chunks of crusty bread to soak up the oil, and a slab of feta. Maybe of glass of Mythos or retsina to wash it down. Yperoxos!
This was very good!
Recalled all my trips to Greece with every bite. Absolutely delicious and the proportions aren’t critical. One onion, two zucchini, no matter. It tastes full of sunshine the Aegean, and Minoan myths. Pairs wonderfully with Greek ribs, also on this site. I’d suggest that you’ll enjoy crusty bread, olive oil, and feta cheese to complete a fantasy trip to the Peloponnese while sitting at your dinner table.
I halved the recipe and had to use a can of diced tomatoes because I had no fresh. I included the juice from the can, and I will omit that next time. I also used my mandoline and I made them too thin. In the end, my dish had too much liquid (after 1:45 on convection roast at 400), and the potatoes were like mashed, but the flavor was ON POINT. I’m going to take the leftovers and pan fry them! I’ll make again, and if I don’t have fresh maters, I’ll use a can again and omit the juice. Great recipe!
This dish is amazing! My picky eating husband with the palate of a toddler went back for seconds. I made it on the stove in a pan with a lid because we are living in our RV right now.
This is a delicious dish. It was a weekly dish during an extended Daniel fast.
This was great. All the ingredients blend together so well, one does not overpower the other. Don’t change a thing. Use fresh tomatoes if you can. Weigh your ingredients (2 lbs potatoes is only 5 small ones) so the portions are correct. Wish the recipe provided weight for the zucchini and tomatoes. My tomatoes were very large so I just used 4. A-mazing!
It was so easy with my food processor. I did make some substitutions. I substituted butternut squash for the potatoes and marinated red peppers for the tomatoes. I added garbanzo beans for protein and olives for flavor. Everybody loved it!
Super easy recipe. Used a mandoline slicer. Instead of fresh tomatoes, used one tin of canned chopped tomatoes and a cup of passata. Delicious.
This is an easy and very tasty recipe. I cut the recipe in half but otherwise didn’t make any changes. You really have to cook all the liquid out to get the best texture.
We made 2 pans out of 1 recipe. We added fresh feta cheese, which added a nice touch to the dish. This is a dish we will save the recipe for and make again.
I should have given it 5 stars – – it IS zucchini, after all. But I didn’t stray from the recipe (except that the proportions might not have been quite right – – with just what my garden yielded) but my husband and I both LOVED it, and I’m going to make more, and I’m going to serve it for a tea, baked in a muffin tin, so the individual servings are neater and more tea-like. Unreal how good this tastes with only those few ingredients. It is nice to find a zucchini recipe that doesn’t use piles of cheese!
Deliciou
This was very good. I followed the recipe, but I made less (because there’s only 2 of us), so I adjusted the recipe for that. I didn’t have red onions, so I used smaller sweet onions and I didn’t have fresh parsley so I used dry. Grating the tomatoes on the box grater was easy, (just watch your fingers) and I think made a difference. Yes,I will make this again. I think I will probably cover with foil for part of the cooking or slightly par boil the potatoes as I prefer them a little softer. Also will probably add a little oregano and toss some crumbled feta on for the last 10-15 minutes. I was surprised by the cooking time,but I checked the potatoes (which I sliced evenly on my mandolin) after an hour and they did need more time. I also like a little more saucy, so maybe add more tomatoes, but as I said I was cutting the recipe down some. This dish is excellent as leftovers, a great make-ahead side, served either hot or at room temp. I would suggest making as the recipes calls before making changes. Didn’t think it needed much change at all though.
Fantastic! I just started a Mediterranean Diet, so this recipe was perfect. I reduced the serving size in order to bake in a toaster oven in a pie plate. No heating up the whole room with an oven. This is a new favorite easy ‘go to’!
I loved this dish. I used fresh zucchini and squash but had to use canned tomatoes (it’s what I had). I added frozen kielbasa to add some protein hoping my husband would at least try the dish. He gave it an 8.5 out of 10. This is saying a lot considering he’s not one to like casserole dishes or his food mixed up together. We’ll definitely have this again soon.
Yummy