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Name: Briami Mystras (Multi-Vegetable and Herb Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Greek
Ingredients: 1 lb Fresh/canned tomatoes;sliced; Karen Mintzias; Vinegar; 1/2 c olive oil; 1 bn Fresh parsley chopped; 1 bn Fresh dill; chopped; Salt & freshly ground pepper; 3 Garlic minced; 1 1/2 lb Potatoes; peeled and sliced; 1 1/2 lb Zucchini; scraped and sliced; 5 Scallions; chopped; 1 (1 lb) eggplant; sliced*; Toast or bread crumbs; 3/4 lb Okra; trimmed

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INGREDIENTS

1 lb Fresh/canned tomatoes;sliced
Karen Mintzias
Vinegar
1/2 c olive oil
1 bn Fresh parsley ; chopped
1 bn Fresh dill; chopped
Salt & freshly ground pepper
3 Garlic ; minced
1 1/2 lb Potatoes; peeled and sliced
1 1/2 lb Zucchini; scraped and sliced
5 Scallions; chopped
1 (1 lb) eggplant; sliced*
Toast or bread crumbs
3/4 lb Okra; trimmed

Servings

INSTRUCTIONS

*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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

NOTES

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Briami Mystras (Multi-Vegetable and Herb Casserole

1 lb Fresh/canned tomatoes;sliced
 Karen Mintzias
 Vinegar
1/2 c olive oil
1 bn Fresh parsley chopped
1 bn Fresh dill; chopped
 Salt & freshly ground pepper
3 Garlic minced
1 1/2 lb Potatoes; peeled and sliced
1 1/2 lb Zucchini; scraped and sliced
5 Scallions; chopped
1 (1 lb) eggplant; sliced*
 Toast or bread crumbs
3/4 lb Okra; trimmed

*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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 8 Servings

Calories: 35
Calories from Fat: 31 (89%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 21.8mg		1 %
Potassium 37.3mg		1 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.8g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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