||Briami Mystras (Multi-Vegetable + Herb Casserole
||greek, Vegetarian, Vegetables, Casseroles
1 1/2 lb Potatoes; peeled and sliced
1 1/2 lb Zucchini; scraped and sliced
3/4 lb Okra; trimmed
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