Briam

Briam. Raw potato with skin, Raw onions, Canned crushed tomatoes.

25 + 85 min · 4

Ingredients

• 570 g Raw potato with skin
• 200 g Raw onions
• 400 g Canned crushed tomatoes
• 400 g Raw tomatoes
• 570 g Raw courgette (zucchini)
• 50 g Olive oil
• 3 g Table salt
• 1 g Pepper
• 1.2 g Ground dried rosemary
• 2 g Dried thyme
• 35 g Chopped

Preparation

1. Wash the potatoes and courgettes and peel the onions. Slice the potatoes into rounds about 3 mm thick and the courgettes and onions about 5 mm thick.
2. Cut the tomatoes into quarters, mix all the veggies together, and put them in a big baking pan.
3. Mix the canned tomatoes with olive oil, salt, pepper, rosemary and thyme. Pour the mixture over the veggies in the pan so that everything is covered.
4. Cover the dish with foil and bake in a preheated oven at 200°C for 45 minutes. Check the liquid and add a little water only if the vegetables are drying out.
5. Remove the foil and bake for another 30–40 minutes, until the potatoes are tender and most of the liquid has evaporated. Check the seasoning.
6. Sprinkle with the chopped parsley and serve.