Briam

Ingredients

• 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
  
• 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
  
• Salt and pepper
  
• 1 cup chopped or torn Basil
  
• 2 tsp/ 3.6 g dried oregano
  
• scant 1 tsp/1.2 g dried rosemary 
  
• 1/2 cup/ 35 g chopped fresh parsley
  
• 6-8 garlic cloves, minced
  
• Extra virgin olive oil (EVOO)
  
• 1 28-oz/ 794 g canned peeled tomatoes with juice
  
• 1 large red onion or 2 smaller red onions, thinly sliced into rounds

The Build

1. Preheat oven to 400 degrees F. Place a rack in the middle.
   
2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
   
3. In a large round pan on skillet (I use a 12″ cast iron pan) heat 1 tbsp of EVOO and heat on medium low heat. Once the oil is warm, add two anchovie fillets to the oil and let it cook until dissolved (about 3min).
   
4. Add 6-8 gloves of garlic to the oil and let cook until aromatic (about 1 min.)
   
5. Add the hand crushed tomatoes and basil and let simmer for about 10 min or until 1/2 the water has evaporated.
   
6. Remove from heat, then arrange the seasoned potatoes, tomatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
   
7. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
   
8. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes.
   
9. Take pan out briefly to remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
   
10. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)