Best 2 Briami Ala Bergy Vegetable Casserole Recipes

Briami ala Bergy Vegetable Casserole is a traditional Greek dish that is bursting with flavor and nutrition. This casserole is made with a variety of fresh vegetables, including potatoes, zucchini, eggplant, tomatoes, and onions, that are all tossed in a flavorful sauce and then baked until tender. The result is a delicious and hearty dish that is perfect for a vegetarian or vegan meal. Additionally, it can be served as a side dish or main course with some grilled chicken or fish. With its vibrant colors and tantalizing aromas, Briami ala Bergy Vegetable Casserole is sure to be a hit at your next gathering.

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BRIAMI ALA BERGY (VEGETABLE CASSEROLE)

Briami Ala Bergy (Vegetable Casserole) image

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.

Provided by Bergy

Categories Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs zucchini, cut in 1/2-inch slices
1 lb potato, cut in 1/2-inch slices
2 green sweet peppers, membrane and seeds removed and coarsely chopped
5 garlic cloves, crushed
2 cups chopped tomatoes (peel if you wish)
1/2 teaspoon white sugar
2 onions, thinly sliced
salt and pepper
2 tablespoons fresh parsley
2 teaspoons fresh dill or 2 teaspoons fennel
1/4 cup lite olive oil (or virgin)
dill (for garnish) or fennel (for garnish)

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.

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

Traditional Greek Summer Roasted Vegetables (Briami) image

A traditional Greek dish highlighting a variety of summer vegetables.

Provided by Marilena Leavitt

Categories Vegetarian Main Course

Time 1h30m

Yield 4-5

Number Of Ingredients 16

Ingredients

1 large (or 2 medium) onion
1 large (or 4-5 small) red pepper
3-4 garlic cloves
2 small Italian eggplants
2-3 small zucchini
4 medium Yukon Gold potatoes
1 cup plum or cherry tomatoes, chopped
¾-1 cup tomato passata (or tomato sauce)
1 TBSP. dried Greek oregano
1 tsp. dried mint
¼ cup fresh parsley
¼ cup fresh dill (optional)
¾-1 cup extra virgin olive oil
--- sea salt
--- freshly ground black pepper
¾-1 cup of water

Steps:

Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
Preheat the oven to 375°F.
Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!

Tips:

Use fresh, seasonal vegetables for the best flavor.
Cut the vegetables into uniform pieces so that they cook evenly.
Sauté the vegetables in olive oil until they are softened and slightly browned.
Use a good quality tomato sauce or passata.
Season the casserole with salt, pepper, and oregano.
Bake the casserole in a preheated oven until the vegetables are tender and the sauce is bubbly.
Serve the casserole hot with a side of crusty bread or rice.

Conclusion:

Briami ala Bergy is a delicious and versatile vegetable casserole that can be enjoyed as a main course or a side dish. It is a great way to use up leftover vegetables and is a healthy and satisfying meal. The combination of fresh vegetables, tomato sauce, and herbs makes this casserole a flavorful and satisfying dish. Briami ala Bergy is a classic Greek dish that is sure to please everyone at the table.