{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Roasted potato, zucchini and tomato tray (briam)",
 "description": "A Greek dinner of potato, zucchini and onion roasted on one pan in olive oil, finished in a thick tomato glaze, with no meat or dairy.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H25M",
 "recipeIngredient": [
  "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"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F with a rack in the lower third. Toss the potatoes on a 13 × 18-inch rimmed baking sheet with 3 tbsp of the oil, 1 tsp of the garlic powder, the oregano and ½ tsp of the salt. Spread them out and roast 20 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the zucchini and onion in a bowl with the other 2 tbsp oil, the other 1 tsp garlic powder, the other ½ tsp salt and the pepper. Stir the potatoes on the pan, scatter the zucchini and onion over them and roast 15 minutes more."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the tomato paste into the ¼ cup water until smooth, then stir in the diced tomatoes. Pour it over the pan and stir so every piece is wet. Roast 25 minutes, stirring once halfway."
  },
  {
   "@type": "HowToStep",
   "text": "It is done when a potato chunk gives easily to a fork, the zucchini is soft with browned edges and the tomato has thickened into a glaze. If the pan still looks wet, give it 5 minutes more."
  },
  {
   "@type": "HowToStep",
   "text": "Off the oven, stir in the vinegar and the parsley. Taste; add more vinegar, not salt, if it needs a lift. Divide in six."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours (1 hour if the room is above 90 °F; CDC), then refrigerate. Reheat to 165 °F (USDA FSIS)."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "258 kcal",
  "proteinContent": "5.5 g",
  "carbohydrateContent": "35.0 g",
  "fatContent": "12.0 g",
  "saturatedFatContent": "1.7 g",
  "sugarContent": "7.2 g",
  "sodiumContent": "419 mg",
  "fiberContent": "6.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/briam.jpg",
 "imageAlt": "Roasted potato, zucchini and onion wedges in a thick tomato glaze, with chopped parsley, on a tray",
 "url": "https://asharedpalate.com/briam"
}