Briami Ala Bergy Vegetable Casserole Recipes

Steps:

• 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.

Steps:

• Preheat oven to 420 degrees F.
• Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
• Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
• It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
• Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
• This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
• Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Steps:

• Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
• Preheat the oven to 375°F.
• Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
• To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
• Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
• Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
• Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
• Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!

Steps:

• Cook Vegetables on stove drain when done. -
• Spray 9x13 pan.
• Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt
• Sprinkle both cheeses over vegetables.
• Crush crackers and sprinkle on top of the cheese.
• Drizzle the melted butter all over the casserole.
• Bake for 30 minutes in a 350° oven. or until the cheese has melted and the crackers started to brown.