GREEK VEGETABLE STEW
Steps:
- Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.
BRIAMI: GREEK VEGETABLE STEW
Make and share this Briami: Greek vegetable stew recipe from Food.com.
Provided by nealbray
Categories Stew
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Slice all vegetables in 1" pieces.
- In a large pot drizzle in olive oil and brown the first 6 ingrediants.
- Add Fava beans (may substitute green Lima beans), water, tomatoes, black pepper, and parsley.
- Cover and stir occasionally over moderate heat until vegetables are done.
- Serve over rice or couscous.
Nutrition Facts : Calories 4213.4, Fat 330.4, SaturatedFat 46.1, Sodium 256.2, Carbohydrate 282.1, Fiber 74.3, Sugar 68.6, Protein 65.7
BRIANI-- GREEK VEGETABLE STEW
Make and share this Briani-- Greek Vegetable Stew recipe from Food.com.
Provided by Theresa P
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together,and place in dutch oven or large pan.
- Bake at 375°F till done.
- Keep the pan covered for first 1/2 hour so veggies will be cooked soft.
- Uncover for next 1/2 hour so that they get a light golden brown.
Nutrition Facts : Calories 338.4, Fat 18.7, SaturatedFat 2.6, Sodium 31.3, Carbohydrate 40.7, Fiber 9.9, Sugar 9.6, Protein 6.9
GREEK BAKED VEGETABLES (BRIAM)
A Greek version of ratatouille.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If the eggplant is thin and long, slice it about 1/4-inch thick. If it's fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.
- Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes. Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.
- Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using. Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer another third of the onions over the vegetables and top with half of the remaining tomatoes. Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the remaining herbs. Pour the juice from the tomatoes over the mixture.
- Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if you're using the earthenware dish) and pour over the vegetables.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 819 milligrams, Sugar 9 grams
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