Ingredients
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2 pounds potatoes, peeled and thinly sliced
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4 medium zucchini, thinly sliced
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4 small red onions, thinly sliced
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6 ripe tomatoes, puréed
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½ cup extra-virgin olive oil
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2 tablespoons chopped fresh parsley (Optional)
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sea salt and freshly ground black pepper to taste
Directions
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
![Ingredients in glass bowls and measuring cups shot from above]()
Dotdash Meredith Food Studios
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Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
![In a baking pan there are chopped red onions, zucchini, and potatoes]()
Dotdash Meredith Food Studios
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Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
![Puree has been distributed evenly as well as parsley, salt and pepper has been added on top]()
Dotdash Meredith Food Studios
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Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
Recipe Tip
Add up to 1/4 cup of water if the vegetables are too dry after the first hour of baking. Don't add too much liquid, however, as there should be no water left at the end of baking.
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Cool briam slightly before serving or serve at room temperature.
![looking down at a dish of Briam with a spoonful resting inside]()
Dotdash Meredith Food Studios
Cook's Note:
You can purée the tomatoes by cutting them in half and grating them on a large box grater, leaving the skin behind.
This might seem like a lot of time in the oven, but trust me. The bulk of the flavor is derived from this, and you definitely want some nice crusty and charred edges on your vegetables for maximum flavor.
Don't be afraid of salt and pepper with this dish. Be liberal for best results. Start as you normally would, and you can always add more seasoning when you check after the 1-hour mark.
Nutrition Facts (per serving)
| 534 | Calories |
| 28g | Fat |
| 66g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 534 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 4g | 20% |
| Sodium 141mg | 6% |
| Total Carbohydrate 66g | 24% |
| Dietary Fiber 13g | 45% |
| Total Sugars 16g | |
| Protein 11g | 23% |
| Vitamin C 136mg | 151% |
| Calcium 117mg | 9% |
| Iron 5mg | 27% |
| Potassium 2442mg | 52% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
