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Great homemade coffee with James Hoffmann.
Milk Street Recipe
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
Pardon the interruption
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