Briam of potato and zucchini

Briam of potato and zucchini

Bríam potáta kai kolokíthia

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Vegetables are eaten in many different ways in Greece and can be part of a meal served in the middle of the table or as a main course.

Ingredients

Quantity Ingredient
4 large garlic cloves, crushed
1 tablespoon rosemary leaves
1 tablespoon dried dill or rigani
3/4 cup extra-virgin olive oil
600g waxy potatoes, peeled
4 zucchini, finely sliced lengthwise
2 tomatoes, finely sliced
1 large red onion, finely sliced
1 teaspoon sea salt flakes
3 bay leaves
1 cup water

Method

  1. Preheat the oven to 200°C (180°C fan-forced). Combine the garlic, rosemary, dill and oil. Brush a large, shallow (about 5 cm deep), baking dish with a little of the oil.
  2. Layer the potatoes, zucchini, tomatoes and onion in the dish, making sure each layer is evenly spread. Drizzle over a little of the oil mix and season with the salt and some freshly ground black pepper between each layer. Tuck the bay leaves into the final layer. Drizzle with remaining oil.
  3. Bake, uncovered, for 30 minutes and reduce the heat to 180°C (160°C fan-forced) if the vegetables are browning too quickly. Drizzle the water over the vegetables and bake for a further 30 minutes, or until the vegetables are cooked and the top and edges are crisp and golden.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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