Briam

americastestkitchen.com

RickHpyVly

subheading: GATHER YOUR INGREDIENTS:

1 pound Yukon Gold potatoes, peeled and sliced crosswise ¼ inch thick

⅔ cup extra-virgin olive oil, divided

6 garlic cloves (3 minced, 3 sliced thin)

1¼ teaspoons table salt, divided

1 onion, halved and sliced through root end ¼ inch thick, divided

1 teaspoon pepper, divided

1 teaspoon dried oregano, divided

1 green bell pepper, stemmed, seeded, and cut into 2-inch matchsticks

12 ounces zucchini (2 small), sliced crosswise ¼ inch thick

1½ pounds tomatoes (3 large), cored and sliced ¼ inch thick

¼ cup chopped fresh parsley

subheading: BEFORE YOU BEGIN:

Use small or medium zucchini, which contain more flesh and fewer seeds, for this recipe. We prefer local seasonal tomatoes here, but supermarket tomatoes will work; plum tomatoes are too dry for this dish. High-quality olive oil is vital. Some oil will pool in the bottom of the baking dish; spoon it over the portioned briam or sop it up with bread. Briam is usually served with crusty bread and feta cheese, but it can also be served over pasta or rice or alongside meat or fish. Serve this dish warm, at room temperature, or chilled. Use small or medium zucchini, which contain more flesh and fewer seeds, for this recipe. We prefer local seasonal tomatoes here, but supermarket tomatoes will work; plum tomatoes are too dry for this dish. High-quality olive oil is vital. Some oil will pool in the bottom of the baking dish; spoon it over the portioned briam or sop it up with bread. Briam is usually served with crusty bread and feta cheese, but it can also be served over pasta or rice or alongside meat or fish. Serve this dish warm, at room temperature, or chilled.

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