Briami Mystras (Multi-Vegetable and Herb Casserole

Title:
Briami Mystras (Multi-Vegetable and Herb Casserole

Yield:
8 Servings

Categories:
Greek,
Vegetarian,
Vegetables,
Casseroles




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


          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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip