Briami Ala Bergy (Vegetable Casserole)

"Great taste and great to use those prolific zucchinis. If you wish to vary the recipe try l lb. of zucchini and 1 lb of eggplant just be sure that you slice the eggplant thickly and salt for 30 minutes to get some of the moisture out. Rinse and dry before using. You may also like to sprinkle 1/4 cup of parmesan cheese over the casserole for the last 15 minutes of baking."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Susie D photo by Susie D
photo by Susie D photo by Susie D
Ready In:
1hr 45mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Mix together the garlic, tomatoes and sugar.
  • Oil an oven dish large enough to hold all the ingredients.
  • Place some onion on the bottom of the dish.
  • Mix zucchini, potatoes and peppers.
  • Add a layer on top of the onions.
  • Top with some of the tomato mixture.
  • Season with salt & pepper.
  • Sprinkle some of the herbs on top and drizzle with the oil.
  • Continue layering until all ingredients have been used ending with a layer of the herbs and drizzle with oil (this may be 3-4 layers depending on the depth and size of your dish).
  • Cover and cook in a 350°F oven for 1-1 1/2 hours.
  • Uncover for the last 15 minutes.
  • Garnish with herbs on the side and serve.

Questions & Replies

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Reviews

  1. marybeth
    very good vegetarian dish, I had enough vegetables for two cassaroles. I did use half zuchinni and summer squash along with the eggplant. One dish I topped with mozzarella cheese and the other I pureed into a delicous soup and added alittle curry. Yum
     
  2. polly salama
    bergy you've outdone yourself again! i used all my garden veggies and this was fabulous!! we have recently decided to cut back on meat and this will be a favorite of ours for sure!!! the flavors are a wonderful blend! i even had fennel from the garden that i used!! thanks bergy!!
     
  3. Kathy228
    This was great! I served it with plain rice and feta cheese on top. I have some left over so I thought I'd make a garden veg soup from it. -Thanks Bergy!
     
  4. NoVaWoman
    Lovely veggie dish! I'll definitely make this again.
     
  5. LondonKarma
    Delicious! I used the dill rather than the fennel. I also used virgin olive oil and 1/2 cup of grated parmesan cheese for the last 15 minutes. My casserole dish was big so I ended up with two layers. Very tasty indeed. Thanks for sharing your recipe!
     
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