Briami Greek Vegetable Casserole
Serving Size : 6
Ingredients for prepare Briami Greek Vegetable Casserole
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | eggplant |
| 2 | pounds | zucchini |
| 4 | medium | potatoes |
| 2 | | green peppers |
| 1 | | red pepper |
| 2 | medium | onions |
| 1 | cup | olive oil |
| 4 | medium | tomatoes |
| 2 | | garlic cloves |
| 1 | teaspoon | sugar |
recipe Briami Greek Vegetable Casserole
(1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes
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in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds
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from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Sautй' the vegetables
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except the tomatoes in the olive oil in small batches. Sautй each batch for
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2 or 3 minutes, then remove from the pan, trying to drain some of the oil
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so that enough oil is left for the next batch. When you're done,
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most (if not all) of the oil should be gone from the pan. (3) Place
Briami Greek Vegetable Casserole
the sautйed vegetables in a baking dish and toss them briefly so that you won't get only one kind
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of vegetable in one place. (4) Add the tomatoes into the pan and
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sautй' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar,
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salt and pepper to taste and simmer for another minute. (5) Pour the
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tomato sauce on top of the vegetables and bake at 350F or until the vegetables are
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tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese
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on the side.
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