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Briami Ala Bergy (Vegetable Casserole)

  • 105minutes
  • 201calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsSelenium, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs zucchini , cut in 1/2-inch slices

  2. 1 lb potato , cut in 1/2-inch slices

  3. 2 green sweet peppers , membrane and seeds removed and coarsely chopped

  4. 5 garlic cloves , crushed

  5. 2 cups chopped tomatoes (peel if you wish)

  6. 1/2 teaspoon white sugar

  7. 2 onions , thinly sliced

  8. salt and pepper

  9. 2 tablespoons fresh parsley

  10. 2 teaspoons fresh dill or 2 teaspoons fennel

  11. 1/4 cup lite olive oil (or virgin)

  12. parsley (for garnish) or dill (for garnish) or fennel (for garnish)

Instructions Jump to Ingredients ↑

  1. Mix together the garlic, tomatoes and sugar.

  2. Oil an oven dish large enough to hold all the ingredients.

  3. Place some onion on the bottom of the dish.

  4. Mix zucchini, potatoes and peppers.

  5. Add a layer on top of the onions.

  6. Top with some of the tomato mixture.

  7. Season with salt & pepper.

  8. Sprinkle some of the herbs on top and drizzle with the oil.

  9. 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).

  10. Cover and cook in a 350°F oven for 1-1 1/2 hours.

  11. Uncover for the last 15 minutes.

  12. Garnish with herbs on the side and serve.

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