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Roasted Potatoes and Zucchini with Tomatoes and Feta

6 Servings

50 minutes 25 minutes active

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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.




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


  • 8

    ounces plum tomatoes, cored and sliced crosswise into ¼-inch rounds

  • Kosher salt and ground black pepper


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Frances F.
January 11, 2023
Worth the effort!
Watch the potatoes and remove them before you add the tomatoes and zucchini. The first time I made this recipe, I left the potatoes in and—while multitasking—many potato slices turned to charcoal. But we pressed on, finished the recipe, and have already made it again. It’s on my menu for tomorrow too. Leftovers freeze wonderfully for future meals. Also works well with goat cheese, in case you’re out of feta. Furthermore, if it’s winter and your fresh oregano is gone for the season, just grind up some of Burlap and Barrel Turkish Oregano Buds, available in the Milk Street store.
maureen s.
August 25, 2022
I liked this apart from all the cutting up on a weeknight. I think next time I would just use either cherry or grape tomatoes at the end instead of plum which never have much taste.