Ingredients:

  • 2 medium zucchini (about 1 lb / 450g total), cut into 1/2-inch thick rounds
  • 2 medium potatoes (about 1 lb / 450g total), peeled and cut into 1/2-inch thick rounds
  • 1 large red onion, thinly sliced
  • 2 large tomatoes (about 1 lb / 450g total), coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) extra virgin olive oil, plus extra for drizzling
  • 1/4 cup (60ml) dry white wine (optional)
  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and chop all the vegetables as specified in the ingredient list.
  2. In a large bowl, combine the zucchini, potatoes, red onion, tomatoes, garlic, oregano, parsley, thyme, salt, and pepper. Toss well to coat everything evenly.
  3. Transfer the vegetable mixture to the prepared baking dish. Spread them out in a single layer if possible.
  4. Pour the white wine (if using) and olive oil evenly over the vegetables.
  5. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes.
  6. Remove the foil and continue baking for another 15-30 minutes, or until the vegetables are tender and slightly browned.
  7. Let the Briam rest for 10-15 minutes before serving. Drizzle with a little extra olive oil just before serving for added flavour.