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Greek Baked Vegetables (Briam)
The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summer produce—such as zucchini, tomatoes, garlic and herbs—that are the main attraction. Because potatoes take longer to cook than juicier, less starchy vegetables, we give them a headstart by parcooking them in the microwave. Crumbled feta cheese scattered on after baking provides salty, briny notes that play off the sweetness of the tender, sweet vegetables. Briam is excellent warm but also is delicious at room temperature.
pounds Yukon Gold potatoes, not peeled, sliced ¼ inch thick
medium zucchini (about 8 ounces each), sliced into ½-inch-thick rounds
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