*  Exported from  MasterCook  *
 
              BRIAMI MYSTRAS (MULTI-VEGETABLE & HERB CASSEROLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Greek                            Vegetarian
                 Vegetables                       Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
  
 
 
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