Greek Briam

Ingredients:

• 2 pounds potatoes, peeled and thinly sliced

• 4 medium zucchini, thinly sliced

• 4 small red onions, thinly sliced

• 6 ripe tomatoes, puréed

• ½ cup extra-virgin olive oil

• 2 tablespoons chopped fresh parsley (Optional)

• sea salt and freshly ground black pepper to taste

Directions:

1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

2. Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).

3. In a baking pan there are chopped red onions, zucchini, and potatoes

4. Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.

5. Puree has been distributed evenly as well as parsley, salt and pepper has been added on top

6. Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.

Notes:

• Add up to 1/4 cup of water if the vegetables are too dry after the first hour of baking. Don't add too much liquid, however, as there should be no water left at the end of baking.