Briam (Greek Baked Summer Vegetables)

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 3 medium potatoes, peeled and sliced into 1/4-inch rounds
• 1 large onion, thinly sliced
• 3 ripe tomatoes, sliced, or 1 (14 oz) can crushed tomatoes
• 4 garlic cloves, minced
• 2/3 cup extra-virgin olive oil
• 1 tbsp dried oregano
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Before you cook

• Slice the zucchini, eggplant, potatoes and onion into even 1/4-inch rounds.
• Slice the fresh tomatoes if using.
• Mince the garlic.
• Preheat the oven to 400°F.

Steps

1. Pour a third of the olive oil into a large baking dish and tilt to coat the bottom.
2. Arrange the potato slices in an overlapping layer across the bottom of the dish.
3. Season the potatoes with salt, pepper and a little oregano.
4. Layer the onion slices over the potatoes.
5. Layer the zucchini and eggplant slices over the onions, alternating and overlapping them.
6. Scatter the minced garlic over the vegetables.
7. Arrange the tomato slices over the top, or pour the crushed tomatoes evenly across the surface.
8. Season the top layer with the remaining oregano, salt and pepper.
9. Drizzle the rest of the olive oil evenly over everything.
10. Cover the dish tightly with foil.
11. Bake for 40 minutes covered.
12. Remove the foil and bake for another 30 minutes until the vegetables are tender and the top is lightly browned with the edges beginning to char.
13. Let the dish rest for 10 minutes.
14. Scatter the chopped parsley over the top before serving warm or at room temperature.