Briami Mystras (Multi-Vegetable & Herb Casserole
Briami Mystras (Multi-Vegetable & Herb Casserole, a casseroles recipe with simple ingredients and a clear step-by-step method. Home cooking from the.
Briami Mystras (Multi-Vegetable & Herb Casserole
Ingredients
- Karen Mintzias 1 1/2 lb Potatoes; peeled and sliced
- 1 1/2 lb Zucchini; scraped and sliced
- 3/4 lb Okra; trimmed
- Vinegar 1 (1 lb) eggplant; sliced*
- 1 lb Fresh/canned tomatoes;sliced
- 1 bn Fresh parsley; chopped
- 1 bn Fresh dill; chopped
- Salt & freshly ground pepper 1/2 c Olive oil
- 5 Scallions; chopped
- 3 Garlic cloves; minced
Method
- Toast or bread crumbs *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.
- Typed for you by Karen Mintzias.
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