New Year Appetizer - Greek baked veggies

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* Exported from MasterCook *

 

Briam ~ Greek Style Baked Mixed Vegetables - Veg

 

Recipe By :Joyce Goldstein

Serving Size : 6 Preparation Time :0:20

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant -- 1/2-inch pieces

1 1/2 pounds zucchini -- 1/3-inch slices

salt -- to taste

1/4 cup olive oil

2 large onions -- chopped

5 cloves garlic -- minced

6 green onions -- chopped

3 cups diced peeled seeded tomatoes

freshly ground black pepper

1 1/2 pounds potatoes -- 1/4-inch slices

2 green bell peppers -- diced or sliced

1 tablespoon dried oregano

3 tablespoons chopped fresh dill

1/4 cup chopped flat-leaf parsley

1/2 cup water -- as needed

1/2 cup bread crumbs

 

1. Cut eggplant into 1/2-inch slices or cubes. Sprinkle the eggplant and

zucchini with salt and let sit in a colander for 30 minutes. Rinse and dry well

with paper towels.

 

2. Preheat the oven to 350F.

 

3. Heat the olive oil in a large saute pan over moderate heat. Add the onions

and cook for about 8 minutes. Stir in the garlic and green onions and saute for

3 mintues more. Add the tomatoes and simmer for 2 minutes. Season with salt and

pepper.

 

4. Place the eggplant, zucchini, potatoes, peppers and herbs in a bowl and toss

with the onion-tomato sauce. Place the vegetable mixture in an oiled casserole

dish, add 1/4 cup water and top with breadcrumbs. Bake for 1 1/2 hours, covered

for the first half hour, or until potatoes are tender and vegetables are cooked.

Check the pan from time to time to see that it doesn't get too dry. Add water as

needed. Remove from oven and let cool a bit before serving.

 

Cuisine:

" Mediterranean "

Source:

" Food Fit <http://www.foodfit.com/cooking/newYears2001.asp> "

T(Cooking):

" 1:45 "

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Per Serving (excluding unknown items): 291 Calories; 10g Fat (30.4% calories

from fat); 7g Protein; 46g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

105mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Vegetable; 2 Fat.

 

NOTES : This versatile baked vegetable casserole is easy to prepare and can be

served hot or at room temperature. Whether you cube or slice the eggplants, or

dice or slice the peppers is up to you. It's an aesthetic decision rather than a

culinary one.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20183 0 0 0 0 0 0 0 0

 

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