Greek Briam - Roasted Vegetable Stew

Briam is a traditional Greek food, and is often sprinkled with feta cheese and served with a slice of warm bread. This dish can be eaten as a main course, or as a complimentary side! This recipe is adapted from a kitchen oven recipe in 30 Days of Greek Food by Sylia. 

INGREDIENTS 

• 3 medium-sized potatoes (thinly sliced, about 1/8 inch thick)
• 2 to 3 zucchini (thinly sliced, about 1/4 in thick) 
• 1 large red onion (thinly sliced into rounds) 
• 4 garlic cloves (minced)
• 2 cans diced tomatoes with juice (14.5 oz cans, no salt added)
• 1 tsp dried rosemary
• 1.5 tsp dried oregano
• 1/2 cup chopped fresh parsley
• salt, to taste
• pepper, to taste
• extra virgin olive oil, to taste 

INSTRUCTIONS

• Place sliced potatoes and zucchini in a large mixing bowl. Season with salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle of extra virgin olive oil. Toss to ensure the vegetables are well coated. 
• Pour 1 can of diced tomatoes in the dutch oven and spread to cover the entire bottom. 
• Arrange the seasoned potatoes, zucchini, and onions in the dutch oven.
• If you have any extra virgin olive oil and season mixture left in the mixing bowl, pour it over the arranged veggies. 
• Top with the last can of diced tomatoes, spreading evenly across the vegetables. 
• Cook for 30 minutes (plus or minus five minutes, depending on how firm you like your vegetables) at 400 degrees in the dutch oven. I used a total of 36 briquettes, and distributed them on the top and bottom. 
• Optional tip: remove the dutch oven lid after baking and broil in a kitchen oven for 5 minutes to slightly char the top layer of veggies.
• Serve with feta cheese and bread.