Briam (Greek Roasted Vegetables)

Ingredients

• 3 medium yukon gold potatoes (thinly sliced into rounds (about 1/6 inch thick))
• 2 medium zucchini (thinly sliced into rounds (about 1/4-inch thick))
• 1 red onion (sliced into half moons)
• 2 roma tomatoes (sliced into rounds)
• 1 14.5 ounce can petite diced tomatoes ( or passata)
• 2 teaspoons dried oregano
• 3 cloves garlic (minced)
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Instructions

1. 1

   Preheat your oven to 400 degrees.

2. 2

   To an oven-proof dish or pan, add the 1 14.5 ounce can petite diced tomatoes (or passata), 2 teaspoons dried oregano, and 3 cloves garlic. Stir to combine.

3. 3

   Then arrange the vegetables in rows or a spiral pattern over the tomato mixture.

4. 4

   Drizzle with the ⅓ cup extra virgin olive oil and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper.

5. 5

   Cover the pan with foil and bake for 45 minutes. Remove the foil and place the pan back in oven and bake for another 30 minutes or until the veggies are soft and charred and most of the liquid has evaporated. Enjoy warm or at room temperature.