Name: Roasted potato, zucchini and tomato tray (briam)
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 4 medium potatoes (about 1¾ lb), scrubbed, skins on, cut in ¾-inch chunks (about 11 cups); 3 medium zucchini, cut in ½-inch-thick half-moons; 1 large onion, cut in wedges; 5 tbsp olive oil; 2 tsp garlic powder; 2 tsp dried oregano leaves; 1 tsp salt; ½ tsp ground black pepper; 1 can (14.5 oz) no-salt-added diced tomatoes, juice and all; 2 tbsp no-salt-added tomato paste; ½ cup chopped fresh parsley; 1 tbsp red wine vinegar; ¼ cup water, to loosen the tomato paste

Ingredients

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4 medium potatoes (about 1¾ lb), scrubbed, skins on, cut in ¾-inch chunks (about 11 cups)
3 medium zucchini, cut in ½-inch-thick half-moons
1 large onion, cut in wedges
5 tbsp olive oil
2 tsp garlic powder
2 tsp dried oregano leaves
1 tsp salt
½ tsp ground black pepper
1 can (14.5 oz) no-salt-added diced tomatoes, juice and all
2 tbsp no-salt-added tomato paste
½ cup chopped fresh parsley
1 tbsp red wine vinegar
¼ cup water, to loosen the tomato paste

Method

Nutrition

Estimated

Per plate (one sixth of the pan) · serving size 1 of 6

Calories258

Total fat	12.0 g
Saturated fat	1.7 g
Sodium	419 mg
Total carbohydrate	35.0 g
Dietary fiber	6.4 g
Total sugars	7.2 g
Protein	5.5 g

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asharedpalate.com · asharedpalate.com/briam