Oven-Roasted Greek Briam Bake Recipe
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
8 servings
Ingredients
  • 2 medium russet potatoes (or 1 large), peeled
  • 3 to 4 small zucchini
  • 1 small eggplant
  • 2 cloves garlic
  • 1 red onion
  • 1 bunch Italian parsley
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup kalamata olives, sliced
Directions
  1. Preheat oven to 375 F.
  2. Slice the potatoes, zucchini, and eggplant in 1/8- to 1/4-inch round slices. Mince the garlic and slice the onion.
  3. Chop the parsley and mix it with the onion, garlic, crushed tomatoes, olive oil, oregano, salt, and pepper.
  4. Spray a 9x12-inch baking dish with cooking spray and add the tomato mixture. Then add the vegetables and stir well.
  5. Cover the baking dish with tinfoil and bake for 40 minutes. Remove the foil and bake for 10 more minutes.
  6. Add the kalamata olives, stir, and serve.