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Briami mystras (multi-vegetable & herb casserole
Artist: _ Yield: 8
Categories: Casseroles, Eastern European, Entrees, Greek, Vegetables, Vegetarian Rating: 0
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Ingredients:
1 1/2 lbsPotatoes, peeled and sliced
1 1/2 lbsZucchini, scraped and sliced
3/4 lbsOkra, trimmed
Vinegar
1 (1 lb) eggplant, sliced*
1 lbsFresh/canned tomatoes, sliced
1 bunchFresh parsley, chopped
1 bunchFresh dill, chopped
Salt & freshly ground pepper
1/2 cupOlive oil
5 Scallions, chopped
3 Garlic cloves, minced
Toast or bread crumbs
Procedures:
1*soak okra in vinegar to remove slime, then rinse well.
2Eggplant may be salted and rinsed before slicing if desired.
3In a large bowl, place all the vegetables, reserving half the tomatoes.
4Season with the parsley, dill, salt, and pepper, and mix thoroughly.
5Layer the vegetables in a large casserole, alternating vegetables as much as possible.
6Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring.
7Chop the remaining tomatoes and add them to the scallions, stirring.
8Simmer for 10 minutes, then spoon over the vegetables.
9Dust the top with the crumbs and bake in a 350 degree oven for 1 hour.
10Serve warm or cold