Herb-Roasted Greek Vegetable Tray with Potatoes, Zucchini & Eggplant

By Sprig Originals ✓ · cooked up in Sprig

A big, generous tray of Greek summer vegetables slow-roasted in olive oil until the potatoes go creamy, the zucchini collapses into the tomato, and the edges caramelize. Everything cooks in one pan with garlic, oregano and lemon, and it tastes even better an hour after it comes out of the oven. Serve warm or at room temperature with crusty bread to mop the pan.

Ingredients

• 1.5 lb Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
• 1 lb globe eggplant, cut into 1-inch chunks
• 1.5 lb zucchini, sliced 1/2 inch thick on the bias
• 1 large yellow onion, halved and thinly sliced
• 1 medium red bell pepper, cut into 1-inch pieces
• 6 cloves garlic, thinly sliced

• 1 14.5-oz can crushed tomatoes
• 2 medium ripe tomatoes, cut into thin wedges
• 2/3 cup extra-virgin olive oil
• 1/2 cup water
• 1 tbsp dried Greek oregano
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet paprika
• 1 pinch sugar

• 1/2 cup fresh flat-leaf parsley, roughly chopped
• 2 tbsp fresh dill, chopped
• 1 medium lemon, half juiced and half cut into wedges
• 2 tbsp extra-virgin olive oil, for drizzling
• Flaky sea salt, for serving
• Crusty bread, for serving

Instructions

1. Heat the oven to 400°F with a rack in the middle. Put the eggplant chunks in a colander, toss with 1/2 teaspoon of the kosher salt, and let them drain in the sink while you prep everything else, about 15 minutes. Pat dry with a towel before using — this keeps them from soaking up all the oil.
2. In a very large bowl, combine the sliced potatoes, drained eggplant, zucchini, onion, bell pepper and garlic. Add the crushed tomatoes, 2/3 cup olive oil, water, oregano, the remaining 1 1/2 teaspoons kosher salt, black pepper, paprika and the pinch of sugar. Toss thoroughly with your hands for a full minute so every piece is coated in oil and tomato.
3. Scrape everything into a 9x13-inch baking dish or a large rimmed sheet pan, spreading it into an even layer no more than about 2 inches deep. Tuck the fresh tomato wedges over the top and press them lightly into the vegetables.
4. Roast uncovered for 45 minutes. The vegetables will release a lot of liquid and the top will just begin to color.
5. Stir gently with a wide spatula, bringing the browned top layer down into the juices and turning the paler pieces up. Return to the oven and roast another 30 to 40 minutes, until a potato slice mashes easily against the side of the dish, the edges are deeply browned, and most of the liquid has cooked down into a thick, glossy sauce around the vegetables.
6. Pull the pan out and let it rest at least 15 minutes — briam is never served scalding hot, and resting lets the vegetables reabsorb the oil and tomato.
7. Squeeze the juice of half the lemon over the top, scatter with parsley and dill, drizzle with the remaining 2 tablespoons olive oil, and finish with flaky sea salt. Serve warm or at room temperature with lemon wedges and plenty of crusty bread.

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Nutrition (per serving, estimated)

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