Briam

Name: Briam
Cuisine: Europe, Greek
Ingredients: 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

Side Dishes
Main Courses
Europe
Greek
Fruits & Vegetables
Vegetables
Casseroles
Easter

By Annie Petito ･ Appears in Cook's Illustrated September/October 2021, America's Test Kitchen TV

Greek cooks slow-roast vegetables in olive oil and pair them with good bread for a lush, laid-back meal.

SERVES 6 as a main course or 8 as a side dish

TIME 1½ hours, plus 20 minutes cooling

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