Hi Lisa:-) I'm not at all certain of this is the recipe you are looking for but it seems similar.
"This baked vegetable dish is light and easy to prepare. It is a favorite spring and summer meal throughout Greece." The recipe is from The Food and Wine of Greece by Diane Kochilas.
BAKED MIXED VEGETABLES (BRIAM)
Yield: 4 to 6 servings
2 Tbsp., plus 1/4 cup olive oil
3 medium onions, sliced
1 1/2 lbs. small white potatoes, peeled, halved and sliced into thick rounds
1 1/2 lbs. zucchini, cut into 1/3 inch thick rounds
6 to 8 plum tomatoes, peeled and coarsely chopped
2 large bell peppers, seeded and sliced into thin rounds
2 to 3 garlic cloves, finely chopped
1 tsp. dried oregano
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh dill
Salt and freshly ground black pepper, to taste
1/4 to 1/2 cups water, or more if necessary
Preheat oven to 350 degrees F.
In a large heavy skillet, heat the 2 Tbsp. olive oil and saute onion until translucent. Remove skillet from heat.
In a medium size baking pan, combine sauteed onion, vegetables, herbs, salt pepper, 1/4 cup, olive oil, and some of the water.
Bake for 1 1/2 to 2 hours, until potatoes are tender and vegetables are completely cooked. Add a little water during baking, if necessary, and check occasionally to prevent burning. Remove pan from oven, cool slightly, and serve.
"This baked vegetable dish is light and easy to prepare. It is a favorite spring and summer meal throughout Greece." The recipe is from The Food and Wine of Greece by Diane Kochilas.
BAKED MIXED VEGETABLES (BRIAM)
Yield: 4 to 6 servings
2 Tbsp., plus 1/4 cup olive oil
3 medium onions, sliced
1 1/2 lbs. small white potatoes, peeled, halved and sliced into thick rounds
1 1/2 lbs. zucchini, cut into 1/3 inch thick rounds
6 to 8 plum tomatoes, peeled and coarsely chopped
2 large bell peppers, seeded and sliced into thin rounds
2 to 3 garlic cloves, finely chopped
1 tsp. dried oregano
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh dill
Salt and freshly ground black pepper, to taste
1/4 to 1/2 cups water, or more if necessary
Preheat oven to 350 degrees F.
In a large heavy skillet, heat the 2 Tbsp. olive oil and saute onion until translucent. Remove skillet from heat.
In a medium size baking pan, combine sauteed onion, vegetables, herbs, salt pepper, 1/4 cup, olive oil, and some of the water.
Bake for 1 1/2 to 2 hours, until potatoes are tender and vegetables are completely cooked. Add a little water during baking, if necessary, and check occasionally to prevent burning. Remove pan from oven, cool slightly, and serve.
MsgID: 0081973
Shared by: Jackie/MA
In reply to: ISO: Looking for a vegetable casserole
Board: Cooking Club at Recipelink.com
Shared by: Jackie/MA
In reply to: ISO: Looking for a vegetable casserole
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Looking for a vegetable casserole |
Lisa in Texas | |
2 | Recipe: Baked Mixed Vegetables (Briam) for Lisa, TX |
Jackie/MA | |
3 | Recipe: Layered Vegetable Casseroles with Potatoes, Zucchini, and Tomatoes (4 versions) |
Betsy at Recipelink.com | |
4 | Thank You: Thank you for the Greek variation Jackie! |
Betsy at Recipelink.com | |
5 | Thank You: Baked mixed vegetables |
Lisa Texas | |
6 | Thank You: Vegeatable casserole |
Lisa in Texas | |
7 | You're welcome Lisa! (nt) |
Betsy at Recipelink.com | |
8 | You're very welcome, Betsy. |
Jackie/MA | |
9 | You welcome, Lisa. Hope you like it! (nt) |
Jackie/MA |
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