The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summer produce—such as zucchini, tomatoes, garlic, and herbs—that are the main attraction. Because potatoes take longer to cook than juicier, less starchy vegetables, we give them a headstart by par cooking them in the microwave. Crumbled feta cheese scattered on after baking provides salty, briny notes that play off the sweetness of the tender, sweet vegetables. Briam is excellent warm but is also delicious at room temperature.
Notes
- Don’t use round tomatoes for this recipe. Because plum tomatoes are relatively dry, their juices won’t turn the dish watery as they soften during baking.
- Be sure to use a broiler-safe baking dish and not a glass baking dish. The vegetables are finished under the broiler to caramelize the surface, so it’s essential to use a baking vessel that can withstand the heat.
Ingredients
- 2 pounds Yukon Gold potatoes - not peeled, sliced ¼ inch thick
- 2 medium zucchini - about 8 ounces each, sliced into ½-inch-thick rounds
- 1 medium red onion - halved and thinly sliced
- 4 medium garlic cloves - thinly sliced
- 6 ripe plum tomatoes - 4 cored and chopped, 2 cored and sliced crosswise into ¼-inch-thick rounds
- 1 tablespoon dried oregano - plus ½ teaspoon
- ¼ cup extra-virgin olive oil - plus 2 teaspoons, plus more to serve
- kosher salt
- ground black pepper
- 2 ounces feta cheese - crumbled (½ cup)
- ¼ cup lightly packed fresh basil - torn, or 3 tablespoons chopped fresh flat-leaf parsley or dill (or a combination)
Instructions
Parcook the potatoes:
- Heat the oven to 475°F with a rack in the middle position.
- In a large microwave-safe bowl, combine the potatoes and ¼ cup water.
- Cover and microwave on high until the potatoes are just shy of tender, about 10 minutes, stirring once halfway through.
- Pour off and discard any liquid in the bottom of the bowl.
Assemble and bake:
- Add the zucchini, onion, garlic, chopped tomatoes, 1 tablespoon of oregano, ¼ cup of oil, ½ tablespoon of salt, and 1 teaspoon of pepper.
- Toss well, then distribute evenly in a 9-by-13-inch broiler-safe baking pan.
- Lay the tomato slices on top, spacing them evenly.
- Drizzle with the remaining 2 teaspoons of oil, then sprinkle with the remaining ½ teaspoon oregano and ¼ teaspoon each of salt and pepper.
- Bake until a skewer inserted into the vegetables meets no resistance, about 25 minutes.
Finish under the broiler and serve:
- Turn the oven to broil and broil until well browned, about 5 minutes.
- Remove from the oven and sprinkle with feta.
- Rest for about 10 minutes.
- Sprinkle with the basil and drizzle with additional oil.