Briami - greek vegetable casserole
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Briami - greek vegetable casserole
  Greek    Casserole    Vegetarian    Side dish    Vegetables  
Last updated 6/12/2012 12:56:02 AM. Recipe ID 18058. Report a problem with this recipe.
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      Title: Briami - greek vegetable casserole
 Categories: Vegetarian, Main dish, Side dish, Casseroles, Greek
      Yield: 6 servings
      1    Eggplant
      2 lb Zucchini
      4 md Potatoes
      2    Green peppers
      1    Red pepper
      2 md Onions
      1 c  Olive oil
      4 md Tomatoes
      2    Garlic cloves
      1 ts Sugar
           Salt & pepper; to taste
  (1)  Prepare the vegetables: Cut the eggplant, zucchini  and  potatoes
     in  bite sized chunks (do not peel the zucchini or the eggplant).
     Remove the stems and seeds from the peppers and slice  them  into
     strips. Peel and slice the onions. Dice the tomatoes.
  (2)  Saute' the vegetables except the tomatoes  in  the  olive  oil
     small  batches.  Saut' each batch for 2 or 3 minutes, then remove
     from the pan, trying to drain some of the oil so that enough  oil
     is  left  for the next batch. When you're done, most (if not all)
     of the oil should be gone from the pan.
  (3)  Place the saute'ed vegetables in a  baking  dish  and  toss  them
     briefly  so  that you won't get only one kind of vegetable in one
  (4)  Add the tomatoes into the pan and saut' for a couple of  minutes.
     Crush the garlic and add to the tomatoes. Add the sugar, salt and
     pepper to taste and simmer for another minute.
  (5)  Pour the tomato sauce on top of the vegetables and  bake  at  350
     deg. F or until the vegetables are tender.
  (6)  Serve with plenty of fresh bread and,  if  you  like,  some  feta
     cheese on the side.
  RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour
  baking. Precision: No need to measure.
  CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science
  Dept., Princeton, New Jersey, USA

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Recipe ID 18058 (Apr 03, 2005)

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