Sheet pan roasted vegetables
By: Eleni Saltas
Effortless and extremely delicious, briam is one of my favorite dishes I rely on nearly year round to get my veggies in. In my first cookbook, I included a longtime family recipe for briam which featured all sorts of vegetables carefully laid out in a round ceramic dish. My younger brother, Mikey, who’s my greatest taste tester and beneficiary of my cooking, recently moved away and has to cook on his own. When he asked how to make briam, I sent him my old recipe. He replied: “that seems hard and what’s a ceramic dish?” So, I created this even more simplified briam that comes together all on a baking sheet pan, with vegetables thrown together however you’d like.
- ½ cup extra virgin olive oil
- 3-4 medium potatoes, peeled and sliced into ¼ inch rounds
- 2 medium zucchini, sliced into ¼ inch rounds
- 1 large yellow onion, thinly sliced
- 1 cup peppers of choice, thinly sliced (a combination of bell peppers, jalapenos, serrano peppers work great)
- 5-6 cloves of garlic, sliced
- 2 teaspoons dried oregano
- 2 teaspoons salt, or more to taste
- 1 teaspoon pepper, or more to taste
- 15 ounce can diced tomatoes*
- 15 ounce can tomato sauce
Step by Step Instructions
Preheat the oven to 400° F.
Lay the potatoes evenly on a baking sheet (or a round ceramic dish). Drizzle with some olive oil, and season generously with salt, pepper and oregano. Next, arrange the zucchini on top. Again, drizzle with olive oil and season with salt, pepper and oregano. Spread half of the garlic on top.
Arrange onions and peppers, or any other vegetable you use to your liking—there’s no real rule here, but just start with the potatoes and zucchini because they take longer to cook. Drizzle with olive oil and season with salt, pepper, oregano, and add the remaining garlic.
Add the diced tomatoes and tomato sauce evenly on top, then add an extra drizzle of olive oil. Be generous with the olive oil so the vegetables don’t burn—plus it creates a nice sauce. Cover your vegetables with aluminum foil or your lid to your baking dish.
Bake for 1 ½ hours. Halfway through, check on the vegetables and give them a stir. Add extra olive oil if necessary. Once the vegetables are tender, remove the lid or aluminum foil and bake uncovered for 30 minutes. If you’d like an extra char to your vegetables, set your oven to broil for 5-10 minutes.
Serve warm and add an extra drizzle of olive oil.
*When I’m in a rush I rely even more on the pre-seasoned cans of tomato seasoned with olive oil, garlic, and basil. If I use this, I’ll use less of the salt, pepper and garlic that the recipe requires.