Briam (Greek Vegetable Casserole)

The essence of summer! For a small amount of effort, this recipe yields a substantial and satisfying vegetarian main course. The key is layering the vegetables and seasoning along the way. Serves 6 to 8.

Recipe

1 lb. Yukon gold potatoes, sliced 1/4-inch thick
1 onion, halved and sliced 1/4-inch
1 green bell pepper, sliced 1/4-inch in 2-inch lengths
2 small zucchini (12 oz.), sliced 1/4-inch
1-1/2 lbs. tomatoes (about 3), cored and sliced (don’t use plum tomatoes as they’re too dry)
2/3 c. extra virgin olive oil, divided
6 garlic cloves (3 minced and 3 thinly sliced)
Kosher salt
freshly ground black pepper
1 tsp. dried oregano, divided
1/4 c. parsley, chopped, for garnish
6 oz. feta, sliced, for serving
rustic bread, for serving

Preheat oven to 400-degrees.

In a 9x13-inch baking dish, put the potatoes on the bottom and add 1/3 c. olive oil, 3 minced garlic cloves and 1/2 tsp. salt; mix and spread into an even layer. Add half the onions and sprinkle with 1/2 tsp. dried oregano and 1/2 tsp. black pepper. Scatter the green bell pepper over the surface, followed by the rest of the onion. Sprinkle on the 3 sliced garlic cloves, 1/2 tsp. dried oregano, 1/4 tsp. salt and 1/4 tsp. pepper. Add the zucchini slices in one layer. Add the tomato slices, overlapping to cover the entire surface. Pour the remaining 1/3 c. olive oil evenly over top of casserole. Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper.

Cover with foil; seal the sides but leave the ends open so moisture can escape. Bake for 30 minutes; take off the foil and bake another 45-50 minutes. Let cool for 20 minutes. Serve warm, at room temperature or chilled.

Sprinkle the chopped parsley on top and serve with a slice of feta and some rustic bread on the side. Drizzle some olive oil over the veggies and cheese slice for a final touch.