Briami Mystras (Multi-Vegetable & Herb Casserole)
Yield
8 servingsPrep
30 minCook
70 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
peeled and sliced |
|
| 1 ½ | pounds |
zucchini
scraped and sliced |
|
| ¾ | pound |
okra
trimmed |
|
| 1 | x |
vinegar
|
*
|
| 1 | each |
eggplant
1 pound, sliced |
*
|
| 1 | pound |
tomatoes
sliced |
|
| 1 | bunch |
parsley leaves
fresh, chopped |
|
| 1 | bunch |
dill weed
fresh, chopped |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| ½ | cup |
olive oil
|
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 3 | each |
garlic cloves
|
|
| 1 | x |
bread
or bread crumbs, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
peeled and sliced |
|
| 680.4 | g |
zucchini
scraped and sliced |
|
| 340.2 | g |
okra
trimmed |
|
| 1 | x |
vinegar
|
*
|
| 1 | each |
eggplant
1 pound, sliced |
*
|
| 453.6 | g |
tomatoes
sliced |
|
| 1 | bunch |
parsley leaves
fresh, chopped |
|
| 1 | bunch |
dill weed
fresh, chopped |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 118 | ml |
olive oil
|
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 3 | each |
garlic cloves
|
|
| 1 | x |
bread
or bread crumbs, toasted |
*
|
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 sauté 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℉ (180℃) F oven for 1 hour.
Serve warm or cold.
