Briam

Serves 4-6

Time 30 minutes

Ingredients

3 potatoes, peeled, cut into 1 cm rounds 

2 zucchini, cut into 1 cm rounds

1 red onion, cut into 1 cm slices

Salt and pepper

2 tsp dried oregano

1 tsp dried rosemary

½ bunch of fresh parsley, chopped

½ bunch of fresh oregano, chopped

4 garlic cloves, sliced in half 

Extra virgin olive oil

Canned diced tomatoes with juice

Method

Preheat the oven to 200°C. 

Place sliced potatoes, zucchini, onion and herbs in a large mixing bowl. Season salt, pepper, dried oregano and rosemary, then add fresh parsley, fresh oregano, garlic, and a generous drizzle of extra virgin olive oil. Toss to ensure the vegetables are well coated with the extra virgin olive oil.

Pour ½ of the canned diced tomatoes with a splash of olive oil in and spread to cover the bottom of the oven dish.

Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows.

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 and fresh herbs.

Bake for 25 minutes or until the vegetables are soft and the potato is golden brown. 

Allow it to cool slightly. Serve warm.