Briami Ala Bergy Vegetable Casserole Recipes

BRIAMI ALA BERGY (VEGETABLE CASSEROLE)

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.

AUTUMN VEGETABLE CASSEROLE

Steps:

• Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
• Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
• Top with tomato slices and the remaining oil,s&p, crumbs.
• Sprinkle on the cheese.
• Bake uncovered in a 350F oven for 1 hour.
• Let stand 10 minutes before slicing.
• YUMMY!

ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
• After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
• Preheat the oven to 400°F
• Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
• Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
• Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
• Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
• Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.