Rebecca C. | Briam recipe (summer veggies)
Sep 23, 2020 at 6:06 pm |
Ingredients:
2 lbs Yukon Gold potatoes, not peeled, sliced 1/4" thick
2 medium zucchini, sliced into 1/2" rounds
1 medium red onion (or 2 large shallots), halved and thinly sliced
4 garlic cloves, thinly sliced
6 Roma tomatoes, 4 cored and chopped, 2 cored and sliced crosswise into 1/4" rounds
1 Tbsp + 1/2 tsp dried oregano
1/4 c + 2 tsp extra virgin olive oil
2 oz feta cheese, crumbled (NOT pre-crumbled; it's too salty)
1/4 c lightly packed fresh basil, torn
Salt and pepper
Heat oven to 475 with rack in middle position. Put sliced potatoes + 1/4 c water into a large microwave-safe bowl. Cover and microwave on high until potatoes are tender (about 10 min.), stirring once halfway through. Pour off and discard any liquid.
Add zucchini, onion, garlic, chopped tomatoes, 1 Tbsp oregano, 1/4 c olive oil, 1 tsp pepper, and 1 Tbsp salt to bowl. Toss well and spread in a 9 x 13 inch broiler-safe baking pan.
Lay tomato slices on top, evenly spaced. Drizzle with remaining 2 tsp oil, then sprinkle with remaining 1/2 tsp oregano and 1/4 tsp each salt and pepper. Bake until a skewer inserted into vegetables meets no resistance, about 25 minutes.
Turn oven to broil and broil until well browned, about 5 minutes. Remove from oven, sprinkle with feta, and lest rest 10 minutes. Sprinkle with basil and drizzle with a little extra olive oil. Good hot or cold. | |
