Briami Ala Bergy (Vegetable Casserole)

  • Prep Time: 15 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 6
  • About This Recipe

    “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.”

    Ingredients

  • 2lbszucchini, cut in 1/2-inch slices
  • 1lbpotato, cut in 1/2-inch slices
  • 2green sweet peppers, membrane and seeds removed and coarsely chopped
  • 5garlic cloves, crushed
  • 2cupschopped tomatoes( peel if you wish)
  • 1/2 teaspoonwhite sugar
  • 2onions, thinly sliced
  • salt and pepper
  • 2tablespoonsfresh parsley
  • 2teaspoons fresh dill or 2teaspoonsfennel
  • 1/4 cuplite olive oil( or virgin)
  • parsley (for garnish) or dill (for garnish) orfennel( for garnish)
  • 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.
  • Reviews

  • “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”

  • “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!!”

  • “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!”

  • “Lovely veggie dish!I’ll definitely make this again.”

  • “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!”

  • “An easy recipe, which makes a great vegetable side. I’m not a huge fan of dill, but I tried it. Next time, I’ll try the fennel. I’ll also add some bread crumbs and cheese towards the end of the baking time. Thanks for sharing!”

  • “Love the dill flavor! This could even be a fabulous soup. (I also added artichokes.)”

  • “Another 10 star Bergy recipe!I can always count on great flavor from your recipes.I used the dill option in this and also added one seeded pepper from the garden.Perfect for tonight’s greek dinner.I will make this again.Thank you Bergy!”

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