Roasted potato, zucchini and tomato tray (briam)

Ingredients

0 of 13 out on the counter

• 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

All set! Everything is out. Time to bake.

Method

1. 1Heat 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.
2. 2Toss 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.
3. 3Stir 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.
4. 4It 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.
5. 5Off the oven, stir in the vinegar and the parsley. Taste; add more vinegar, not salt, if it needs a lift. Divide in six.
6. 6Cool leftovers within 2 hours (1 hour if the room is above 90 °F; CDC), then refrigerate. Reheat to 165 °F (USDA FSIS).