BRIAMI MYSTRAS (MULTI-VEGETABLE & HERB CASSER

      Title: BRIAMI MYSTRAS (MULTI-VEGETABLE & HERB CASSER
  Categories: Greek, Vegetarian, Vegetables, Casseroles
       Yield: 8 Servings
  
            Karen Mintzias
   1 1/2 lb Potatoes; peeled and sliced
   1 1/2 lb Zucchini; scraped and sliced
     3/4 lb Okra; trimmed
            Vinegar
       1    (1 lb) eggplant; sliced*
       1 lb Fresh/canned tomatoes;sliced
       1 bn Fresh parsley; chopped
       1 bn Fresh dill; chopped
            Salt & freshly ground pepper
     1/2 c  Olive oil
       5    Scallions; chopped
       3    Garlic cloves; minced
            Toast or bread crumbs
  
   *Soak okra in vinegar to remove slime, then rinse well. Eggplant may
   be salted and rinsed before slicing if desired. In a large bowl,
   place all the vegetables, reserving half the tomatoes. Season with
   the parsley, dill, salt, and pepper, and mix thoroughly. Layer the
   vegetables in a large casserole, alternating vegetables as much as
   possible. Meanwhile, heat the oil in a small pan and saute the
   scallions and garlic, stirring. Chop the remaining tomatoes and add
   them to the scallions, stirring. Simmer for 10 minutes, then spoon
   over the vegetables. Dust the top with the crumbs and bake in a 350
   degree oven for 1 hour. Serve warm or cold. From: "The Food of
   Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
   
   Typed for you by Karen Mintzias
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