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Suggest a better descriptionPeel potato and slice all vegetables into 1/4” rounds. Onion rounds might need to be carefully quartered to size.
Set onions and tomatoes on the side.
Place some potato and zucchini rounds as one layer in a large mixing bowl. Sprinkle with salt, pepper, garlic powder, and oregano, then spray with EVOO. Add more rounds and repeat until done. Drizzle with more EVOO and toss with spatula.
Spray a round casserole with EVOO. Strain the can of fire roasted tomatoes, and place half on the bottom of the casserole. Begin arranging your rounds in color pattern clockwise as the outer ring, squeezing as many rounds as possible for a tight circle. Do the same for the inner ring.
Add the minced garlic and leftover spices from the mixing bowl to the last half of the diced tomatoes, then carefully spatula into the center and between the concentric circles. Be careful not to cover your pretty pattern. Season the top once more and spray with EVOO. Add rosemary sprigs for decor.
Cover and bake at 400°F for 40 minutes, then uncovered for another 40 minutes, or until enough water has boiled off.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (377g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 180 | ||
Calories from Fat: 66 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 443.1mg | 15 % | |
Potassium 896.3mg | 24 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 22.6g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
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