Greek Baked Vegetables (Briam) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Name: Greek Baked Vegetables (Briam) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Ingredients: 2 pounds Yukon Gold potatoes, not peeled, sliced ¼ inch thick; 2 medium zucchini (about 8 ounces each), sliced into ½-inch-thick rounds; 1 medium red onion, halved and thinly sliced; 4 medium garlic cloves, thinly sliced; 6 ripe plum tomatoes, 4 cored and chopped, 2 cored and sliced crosswise into ¼-inch-thick rounds; 1 tablespoon plus ½ teaspoon dried oregano; ¼ cup plus 2 teaspoons extra-virgin olive oil, plus more to serve; Kosher salt and ground black pepper; 2 ounces feta cheese, crumbled (½ cup); ¼ cup lightly packed fresh basil, torn, or 3 tablespoons chopped fresh flat-leaf parsley or dill (or a combination)

www.177milkstreet.com

For our take on Greek briam, a baked vegetable casserole, potatoes give the dish substance, but zucchini, tomatoes, garlic, feta & herbs are the main attraction

Keywords

Milk Street
Food
Biscuits

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Ingredients

2 pounds Yukon Gold potatoes, not peeled, sliced ¼ inch thick
2 medium zucchini (about 8 ounces each), sliced into ½-inch-thick rounds
1 medium red onion, halved and thinly sliced
4 medium garlic cloves, thinly sliced
6 ripe plum tomatoes, 4 cored and chopped, 2 cored and sliced crosswise into ¼-inch-thick rounds
1 tablespoon plus ½ teaspoon dried oregano
¼ cup plus 2 teaspoons extra-virgin olive oil, plus more to serve
Kosher salt and ground black pepper
2 ounces feta cheese, crumbled (½ cup)
¼ cup lightly packed fresh basil, torn, or 3 tablespoons chopped fresh flat-leaf parsley or dill (or a combination)