Briam
Steps
- Preheat the oven to 400°F / 205°C. Peel 570g of potatoes and slice about ⅛in / 3mm thick. Slice 570g of zucchini about ¼in / 5mm thick.
- Toss with 2 teaspoons of dried oregano, 1 scant teaspoon of dried rosemary, 35g of chopped parsley, 4 garlic cloves, minced, salt, pepper and a generous drizzle of olive oil.
- Measure 800g of canned diced tomatoes with their juice. Spread half in an 11in / 28cm ovenproof pan.
- Thinly slice 1 large red onion. Arrange the potato, zucchini and onion in alternating rows over the tomatoes. Add any oil and herbs left in the bowl, then the remaining tomatoes.
- Loosely cover with foil and bake for 45 minutes. Uncover and roast for another 30-40 minutes, until the potatoes are tender, edges browned and most liquid has evaporated.
- Drizzle with olive oil and serve warm.