Briami Mystras (Multi-Vegetable & Herb Casserole
Recipe
- Title:
- Briami Mystras (Multi-Vegetable & Herb Casserole
- Categories:
- Greek, Vegetarian, Vegetables, Casseroles
- Yield:
- 8 servings
Directions
- Karen Mintzias 1 bn Fresh parsley; chopped 1 1/2 lb Potatoes; peeled and sliced 1 bn Fresh dill; chopped 1 1/2 lb Zucchini; scraped and sliced Salt & freshly ground pepper 3/4 lb Okra; trimmed 1/2 c Olive oil Vinegar 5 Scallions; chopped 1 (1 lb) eggplant; sliced* 3 Garlic cloves; minced 1 lb Fresh/canned tomatoes;sliced Toast or bread crumbs
Directions
- *Soak okra in vinegar to remove slime, then rinse well.
- Eggplant may be salted and rinsed before slicing if desired.
- In a large bowl, place all the vegetables, reserving half the tomatoes.
- Season with the parsley, dill, salt, and pepper, and mix thoroughly.
- Layer the vegetables in a large casserole, alternating vegetables as much as possible.
- Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring.
- Chop the remaining tomatoes and add them to the scallions, stirring.
- Simmer for 10 minutes, then spoon over the vegetables.
- Dust the top with the crumbs and bake in a 350 degree oven for 1 hour.
- Serve warm or cold.
- From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
Directions
- Typed for you by Karen Mintzias
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