Zucchini & Potato in tomato salsa
Description
My roast zucchini, potatoes and pumpkin in tomato salsa. Looks so beautiful. So easy and tasty. In Greek it's called "Briam". Traditionally pumpkin is not used but I have added it here for variety. Instead of pumpkin you could add butter beans (from a can, drained) in centre of pan for some plant protein!
Ingredients
- 4 large potatoes ((lower carb) thinly sliced into circles)
- 4 zucchinis (sliced into circles)
- 1/2 butternut pumpkin (cut into cubes)
- 400g tomato pasta sauce (eg. Sacla cherry tomato sauce)
- 2 tablespoons garlic paste (or 3 gloves garlic crushed)
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon fresh parsley and dill
- 1 red onion (sliced into rings (optional))
- 2 teaspoons massel stock powder
- 1/2 cup extra virgin olive oil
Method
- Heat oven to 200 C. Combine all ingredients in a bowl with half the jar of tomato salsa.
- In a round pan, layer zucchini and potatoes in upright position around the edge of the pan.
- Place pumpkin in the middle of pan and pour remaining tomato salsa over the top of vegetables and cover in foil and cook for 1hr.
- Remove foil and cook for another hour until veggies look roasted. Serve with meat or fish or chicken or with fetta cheese and boiled egg.