Briani Greek Vegetable Stew Recipes

BRIANI-- GREEK VEGETABLE STEW

Briani-- Greek Vegetable Stew image

Make and share this Briani-- Greek Vegetable Stew recipe from Food.com.

Provided by Theresa P

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs potatoes, peeled and cut in quarters
1 1/2 lbs zucchini, sliced
3/4 lb okra, soaked in
vinegar, and rinsed
1 eggplant, rinsed and cut like potatoes
1 (16 ounce) can whole tomatoes, chopped
1 bunch parsley, chopped
salt and pepper
1/2 cup olive oil
2 large onions, chopped
2 -3 garlic cloves, minced

Steps:

Mix everything together,and place in dutch oven or large pan.
Bake at 375°F till done.
Keep the pan covered for first 1/2 hour so veggies will be cooked soft.
Uncover for next 1/2 hour so that they get a light golden brown.

Nutrition Facts : Calories 338.4, Fat 18.7, SaturatedFat 2.6, Sodium 31.3, Carbohydrate 40.7, Fiber 9.9, Sugar 9.6, Protein 6.9

GREEK VEGETABLE STEW

Greek Vegetable Stew image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

Steps:

Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.

BRIAMI: GREEK VEGETABLE STEW

Briami: Greek vegetable stew image

Make and share this Briami: Greek vegetable stew recipe from Food.com.

Provided by nealbray

Categories Stew

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

1 lb zucchini
1 lb aubergine (eggplant)
1 lb peeled potato
1 cup of peeled carrot
2 sliced onions
2 sliced green peppers
1 lb fava beans (soak over night)
1 1/2 lbs tomatoes
1 1/2 cups olive oil
1/2 cup chopped parsley
black pepper
1 cup water

Steps:

Slice all vegetables in 1" pieces.
In a large pot drizzle in olive oil and brown the first 6 ingrediants.
Add Fava beans (may substitute green Lima beans), water, tomatoes, black pepper, and parsley.
Cover and stir occasionally over moderate heat until vegetables are done.
Serve over rice or couscous.

Nutrition Facts : Calories 4213.4, Fat 330.4, SaturatedFat 46.1, Sodium 256.2, Carbohydrate 282.1, Fiber 74.3, Sugar 68.6, Protein 65.7

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

Briami (Greek Oven-Roasted Vegetables) image

A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

Provided by evelynathens

Categories One Dish Meal

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

Steps:

Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8

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