My Sunshine Briam Recipe Greek Baked Zucchini and Potatoes

Name: My Sunshine Briam Recipe Greek Baked Zucchini and Potatoes
Total time: 80 min
Ingredients: 2 medium zucchini (about 1 lb / 450g total), cut into 1/2-inch thick rounds; 2 medium potatoes (about 1 lb / 450g total), peeled and cut into 1/2-inch thick rounds; 1 large red onion, thinly sliced; 2 large tomatoes (about 1 lb / 450g total), coarsely chopped; 2 cloves garlic, minced; 1/2 cup (120ml) extra virgin olive oil, plus extra for drizzling; 1/4 cup (60ml) dry white wine (optional); 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried); 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried); 1 teaspoon dried thyme; Salt; freshly ground black pepper

allfoodboard.com

Transport yourself to Greece with my easy Briam Greek Baked Zucchini and Potatoes This Mediterranean vegetable bake is bursting with flavour Get the recipe now

View full recipe on allfoodboard.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at allfoodboard.com.

Share this recipe:

Cooking tools:

Baking dish
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Oven
Aluminum foil
Kitchen scale
Peeler
Spoon

Ingredients

2 medium zucchini (about 1 lb / 450g total), cut into 1/2-inch thick rounds
2 medium potatoes (about 1 lb / 450g total), peeled and cut into 1/2-inch thick rounds
1 large red onion, thinly sliced
2 large tomatoes (about 1 lb / 450g total), coarsely chopped
2 cloves garlic, minced
1/2 cup (120ml) extra virgin olive oil, plus extra for drizzling
1/4 cup (60ml) dry white wine (optional)
2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
1 teaspoon dried thyme
Salt
freshly ground black pepper