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Looking for that perfect summer dish that is loaded with fresh seasonal veggies? This easy to make Briam dish is perfect for those nice summer night dinners on the patio. BONUS: You get to use all those extra veggies that you have growing in your garden. Drizzle on some greek olive oil with oregano, rosemary, and parsley and you have an amazing low carb dinner. Skip the feta and it’s Vegan friendly!
Here’s what you’ll need.
Zucchini [2] · Yellow Squash [2] · Gold Potatoes [3] · Fire-Roasted Diced Totamoes [28oz can] · 4 Cloves of Garlic [minced] · Medium Red Onion · Dried Oregano · Dried Rosemary · Fresh Chopped Parsley · Olive Oil · Salt + Pepper · Feta Cheese [not pictured]
Fire-roasted tomatoes are a MUST! They bring so much flavor to this dish.
Can’t find any fire-roasted tomatoes? Don’t worry! You can make your own!
Just take around 2 lbs of halved tomatoes and place them on a baking sheet and broil in the oven for 3-5 minutes or until the skins are wrinkled and charred, but not burnt. Dice them up and you’re good to go.
If using a can, make sure to reserve 1/4 cup and drain the rest of the juices to prevent excess liquid during cooking.
Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices.
It's okay if they are not the same size, as long as they are not too thin or thick. 1/4 inch thickness works best.
Season the vegetables in a large bowl.
Add in 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried rosemary, 1/2 cup chopped fresh parsley, 1/4 tsp each of salt + pepper, and 4 cloves of garlic minced. Mix up to evenly coat each vegetable slice. Make sure to pull apart any that may have stuck together.
Arrange the vegetables in a casserole dish over half of the drained fire-roasted tomatoes. Top with the remaining tomatoes and cover.
Fill the casserole dish with half the drained fire-roasted tomatoes spread around. You can arrange the sliced veggies vertically in rows [pictured on left] or horizontally laying flat in a 9x13 casserole dish and top with remaining tomatoes and 1/4 cup reserved juice. I used a dish that has a lid, but you can use aluminum foil to cover the top to prevent burning the vegetables during cooking. Make sure to tent the foil a bit to avoid touching the veggies.
Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes.
If you are not a fan of feta (I know not everyone is), you can omit this step or add some ricotta cheese as a tasty substitute. Once the veggies have browned slightly, it's time to take it out of the oven. Serve immediately and enjoy!
Got picky eaters? I promise this dish will please them. My kids loved it, and they are the pickiest of eaters when it comes to their veggies. The veggies are so tender and flavorful from the savory fire-roasted tomatoes that they won’t fight you on it.
Want to add in some protein? Grab some chicken thighs and season with olive oil, oregano, rosemary, and garlic, and roast them in the oven while cooking for the last 30 minutes. It’s the perfect pair for this dish.
Have some leftovers? Store it in an air-tight food container and store it in the fridge. Reheat in the oven at medium heat until warm throughout. This dish is great for making the night before and reheating the next day when you want it fresh out of the oven. Just add in the feta the day you reheat it rather than when cooking it ahead of time.
Equipment
- Cassserole Dish or Dutch Oven With a lid or tent with aluminum foil
Ingredients
- 2 zucchini cut into 1/4 inch slices
- 2 yellow squash cut into 1/4 inch slices
- 3 gold potatoes cut into 1/4 inch slices
- 1 medium red onion cut into 1/4 inch slices
- 28 oz can of Fire-Roasted Dices Tomatoes you can also use crushed, drained + reserve 1/4 juice for later
- 4 cloves garlic minced
- 3 tbsp extra virgin olive oil greek is preferred
- 2 tsp dried oregano
- 1 tsp dried rosemary
- ½ cup fresh parsley chopped
- ¼ tsp Salt + Pepper
- 2 tbsp greek feta cheese crumbled (optional)
Instructions
- Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices and place in a large bowl to season.
- Add 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried rosemary, 1/2 cup chopped fresh parsley, 1/4 tsp each of salt + pepper, and 4 cloves of garlic minced. Mix to evenly coat each vegetable slice. Make sure to pull apart any that may have stuck together.
- In a casserole dish or dutch oven, coat the bottom with half of the drained fire-roasted tomatoes. Arrange the vegetables in a casserole dish and top with the remaining tomatoes and cover. You can use aluminum foil to tent over the vegetables.
- Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes. You can omit this step if you want to make it Vegan friendly.
