Ingredients
1 pound Italian sausage crumbles (optional, if making with meat)
8 oz feta
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
Directions
1
Brown sausage crumbles.
2
Adjust oven rack to middle position and heat oven to 400 degrees. Place potatoes, ⅓ cup oil, minced garlic, and ½ teaspoon salt in 13 by 9-inch baking dish and toss to combine thoroughly. Spread into even layer. Scatter half of onion slices over potatoes. Sprinkle with 1/2 sausage crumbles ½ teaspoon pepper and ½ teaspoon oregano.
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2. Scatter bell pepper over surface, followed by remaining onion, other half sausage crumbles, sliced garlic, ¼ teaspoon salt, ¼ teaspoon pepper, and remaining ½ teaspoon oregano. Arrange zucchini in single layer. Top with tomato slices, overlapping pieces slightly so they cover entire surface (it should be snug). Pour remaining ⅓ cup oil evenly over tomatoes and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.
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3. Cover dish loosely with aluminum foil, leaving sides open so moisture can escape. Bake for 30 minutes. Remove foil and bake until potatoes can be easily pierced with tip of paring knife and tomatoes have collapsed slightly and started to brown at edges, 40 to 50 minutes.
Sprinkle feta on top with 10 minutes left in cook time
5
Let cool for at least 20 minutes. Sprinkle parsley over top and serve.
Description
Briam is a simple but dynamic dish of potatoes, onions, bell peppers, tomatoes, and zucchini bathed in olive oil. We sliced our vegetables ¼ inch thick and strategically layered them in the dish, with potatoes serving as a sturdy base and tomatoes an attractive, browned top. Loosely covering the dish with a foil lid for the first 30 minutes of cooking allowed moisture to evaporate, hyperconcentrating the vegetables’ flavor; we then removed the foil, which encouraged browning, rendering the tomatoes on top slightly collapsed and caramelized but still moist and tender. Warm, room temperature, or chilled, our briam made for a satisfying vegetarian main course, especially when accompanied by crusty bread and a slice of feta cheese.