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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 482
% Daily Value**
Total Fat 39g
59%
Saturated Fat 5g
8%
Unsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 75mg
3%
Total Carbohydrate 34g
11%
Dietary Fiber 5g
21%
Sugars 8g
Protein 4g
Vitamin A  12%Vitamin C  105%
Calcium  3%Iron  7%
Potassium  24%Vitamin E  22%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Briami - Vegetable Casserole

Recipe Tags: Casserole Recipes

Date Added: June 11, 2009

Ingredients:

5 Millilters Sugar plus extra for coating
2 Green Bell Peppers chopped
2 Onions peeled
1 Kilogram Zucchini grilled & diced
1 Eggplant peeled, chopped
4 Potatoes scrubbed and quartered
1 Red Pepper (optional)
2 Cloves Of Garlic peeled & minced
250 Millilters Olive Oil (flavored grapeseed oils also work well - I use basil/garlic, or garlic/parsley grapeseed oils)
4 Tomatoes (400 g)
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Directions:

1. Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant).

2. Remove the stems and seeds from the peppers and slice them into strips.

3. Peel and slice the onions. Dice the tomatoes.

4. Saute the vegetables except the tomatoes in the olive oil in small batches.

5. Saute each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch.

6. When you're done, most (if not all) of the oil should be gone from the pan.

7. Place the sauteed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place.

8. Add the tomatoes into the pan and saute for a couple of minutes.

9. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute.

10. Pour the tomato sauce on top of the vegetables and bake at 175 deg.

11. C or until the vegetables are tender. Serve with plenty of fresh bread and, if you like, some feta cheese on the side.

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Dietary Notes:
This recipe is very low-sodium with 75.33mg per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 105% of your daily recommended intake per serving. This recipe is high in Vitamin E with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Eggplant, Tomato, Potato, Garlic, Natural Sweeteners, Onion, Olive Oil allergies.
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