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Name: Briami - Vegetable Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 md Onions; 1 kg Zucchini; 4 md Potatoes; 1 Cayenne pepper; 250 ml olive oil; salt and pepper to taste; 1 Eggplant; 2 Garlic; 2 Green peppers; 5 ml Sugar; 4 md Tomatoes

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INGREDIENTS

2 md Onions
1 kg Zucchini
4 md Potatoes
1 Cayenne pepper
250 ml olive oil
salt and pepper ; to taste
1 Eggplant
2 Garlic
2 Green peppers
5 ml Sugar
4 md Tomatoes

Servings

INSTRUCTIONS

From: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 22:13:07 GMT This is a very colourful vegetable dish from Greece. 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. Saut the vegetables except the tomatoes in the olive oil in 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 youre done, most (if not all) of the oil should be gone from the pan. 3. Place the sauteed vegetables in a baking dish and toss them briefly so that you wont get only one kind of vegetable in one place. 4. Add the tomatoes into the pan and saut for a cou- ple 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 175 deg. C or until the vegetables are tender. 6. Serve with plenty of fresh bread and, if you like, some feta cheese on the side. JEWISH-FOOD digest 262 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Briami -  Vegetable Casserole

2 md Onions
1 kg Zucchini
4 md Potatoes
1 Cayenne pepper
250 ml olive oil
 salt and pepper to taste
1 Eggplant
2 Garlic
2 Green peppers
5 ml Sugar
4 md Tomatoes

From: elayne@usa.pipeline.com (Elayne Cohen)    Date: Wed, 17 Jul 1996 22:13:07 GMT  This is a very colourful vegetable dish from Greece.    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. Saut the vegetables except the  tomatoes  in  the olive oil in 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 youre done, most (if not all) of the oil should be gone from  the pan.    3. Place the sauteed vegetables in a baking dish and toss  them  briefly  so that you wont get only one kind of vegetable in one place.    4. Add the tomatoes into the pan and saut for a cou- ple  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  175  deg. C  or until the vegetables are tender.    6. Serve with plenty of fresh bread and, if you like, some feta cheese on  the side.    JEWISH-FOOD digest 262    From the Jewish Food recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (818g)
Recipe Makes: 6 Servings

Calories: 337
Calories from Fat: 99 (29%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 72.6mg		3 %
Potassium 2169.9mg		57 %
Total Carbohydrate 56.8g		17 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 43.2g
Protein 9.6g		14 %
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: 337

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Briami - Vegetable Casserole