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Briami Mystras (Multi-Vegetable and Herb Casserole)

 

37

Yield

8

servings

Prep

30

min

Cook

70

min

Ready

100

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 23554% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 9g
Vitamin A 30% Vitamin C 80%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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