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Roasted Potatoes and Zucchini with Tomatoes and Feta
The Greek dish called briam is a medley of vegetables roasted with a generous amount of olive oil. This recipe is a twist on classic briam—it roasts sliced potatoes, zucchini and onion on a baking sheet, then finishes them with fresh tomatoes, herbs and feta cheese (or fresh goat cheese). The result is a combination of deep, rich, caramelized flavors and tender, yielding textures, plus the bright pop of juicy tomatoes, verdant herbs and briny feta. This is excellent warm, but also is delicious at room temperature.
6
Servings
Tip
Don’t skip the step of salting the tomatoes, and be sure to allow them to drain in a colander as you roast the other vegetables. This removes some of the tomatoes’ juices that would otherwise cause sogginess.
50 minutes
25 minutes active
Ingredients
-
8
ounces plum tomatoes, cored and sliced crosswise into ¼-inch rounds
-
Kosher salt and ground black pepper
Directions
-
01Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. In a colander set over a medium bowl, toss the tomatoes with ¼ teaspoon salt; set aside. In a large bowl, toss the potatoes with the ¼ cup oil and ½ teaspoon each salt and pepper. Distribute in an even layer on the prepared baking sheet; reserve the bowl. Roast until lightly browned, about 15 minutes. Meanwhile, in the reserved bowl, toss together the zucchini, onion, ¼ cup of oregano, the remaining 2 tablespoons oil, ¼ teaspoon salt and ½ teaspoon pepper.
Reviews
August 28, 2025
Lush w
This calls for more oil than I usually use, but that’s what made it so flavorful. The simple flavors of the vegetables and herbs are good even without the feta. I served it with simply prepared fish.
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