Briam Greek Roasted Vegetables

Pre-heat oven to 400 °F

For extra nutrients and color for this dish, leave the peel on the vegetables. However, if you're not a fan of leaving it on, peel the vegetables.

Slice all your vegetables into 1/4 inch thick slices; if you have a mandolin handy, even better to get those nice and even slices.

Place all your sliced vegetables into a large mixing bowl, and add in the olive oil, minced garlic, sea salt, and 3/4s of the parsley, reserving some to garnish the final dish.

Set up an 11-inch cast-iron skillet or baking dish, and coat the bottom of the dish with half of the crushed tomatoes. 

Arrange your vegetables into the skillet, wedging them neatly into a circle alternating between slices of potato, eggplant & zucchini until all the pan is filled up. If there's any oil leftover in the bowl, drizzle it onto the vegetables. 

Evenly pour the rest of the crushed tomatoes onto the top of the vegetables. 

Cover the skillet with aluminum foil and bake in the oven for 35 minutes. 

After 35 minutes have passed, remove the foil and bake for 25-30 minutes until the potatoes and vegetables are fork-tender. 

Remove the skillet from the oven and allow it to cool on any heatproof surface in your kitchen. 

Garnish the top with the remaining chopped parsley. Portion the Briam Greek Roasted Vegetables onto plates or serve on the dinner table directly from the skillet for a colorful family meal presentation.