Briam (Greek Baked Zucchini and Potatoes)

 

• 2 pounds potatoes, peeled and thinly sliced
• 4 large zucchini, thinly sliced
• 4 small red onions, thinly sliced
• 6 ripe tomatoes, pureed
• ½ cup olive oil
• 2 tablespoons chopped fresh parsley (Optional)
• sea salt and freshly ground black pepper to taste
• Step 1

  Preheat oven to 400 degrees F (200 degrees C).

• Step 2

  Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.

• Step 3

  Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.