In my take on the dish, I sliced about 4 pounds of vegetables ¼ inch thick, large enough to keep them from turning to mush but thin enough that they’d cook up tender. When it came time to arrange the slices in my baking dish, I opted for a simple but strategic approach. I placed the potatoes in first, to serve as a sturdy base, tossing them with minced garlic, some salt, and ⅓ cup of olive oil. Next came the other, more delicate vegetables: half the onion (cut through the root end so that it would maintain its shape), 2-inch lengths of green bell pepper, the rest of the onion, sliced garlic, and a layer of zucchini coins. I topped the briam with tomato rounds, overlapping them to cover the entire surface like a quilt. This way, the tomatoes could develop some flavorful browning; plus, their juice would trickle down through the layers of the dish during cooking, infusing all the vegetables with their brightness. I topped off the (very full) dish with another ⅓ cup of olive oil and sprinkles of salt and pepper.