Mixed Vegetables Casserole (Briam)- "Let's Cook Greek"

Our Barba Stathis “Let’s Cook Greek” Mixed Vegetables Casserole contains all the vegetables you need – prewashed, precut, and in just the right portions – to easily prepare a traditional, Greek favorite.

They are source of protein which contributes to the maintenance of normal bones, and vitamin C which increases the absorption of iron in the body and contributes to maintain the normal function of our immune system.

Available in 600g packs.

SERVING TIPS

Straight out of the freezer and into a pot or pan, you can cook our “Let’s Cook Greek” Mixed Vegetables Casserole just like any dish with fresh vegetables.

Do not de-freeze prior to cooking!

Barba Stathis “Let’s Cook Greek” Mixed Vegetables Casserole is a delicious option for your favorite casserole, with a unique combination of nutritious, high-quality vegetables. A dish loved by grown-ups and children alike! Enjoy it as the main component in delicious dishes such as Mixed Vegetables Casserole with meat or oven-baked chicken.

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Mixed Vegetables Casserole (Briam)- "Let's Cook"

MORE INFORMATION

DIETARY INFORMATION

STORAGE

INGREDIENTS

COOKING INSTRUCTIONS


	Per 100g	Per 250g (1 portion)
Energy	144kj\|34kcal	359j\|86kcal
Fat	1.3g	3.3g
of which saturated	0.3g	0.6g
Carbohydrates	7.9g	19.8g
of which sugars	2.1g	5.3g
Fibers	1.8g	4.5g
Proteins	1.2g	3.0g
Salt	0g	0g

	Per 100g	% of R.D.I.*
Vitamin C	22.16μg	28%

*% of recommended daily intake

Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before

Caution: Once defrosted, do not refreeze

Aubergines, potatoes, green peppers, red peppers, zucchini, onion, tomato, parsley.

Cook as any vegetable, whithout thawing.

You will only need (for 4 people): 1 packet of “Let’s Cook Greek” Mixed Vegetables Casserole Barba Stathis 1.000g, ½ cup olive oil, 1 cup of Barba Stathis Grated Tomato, 2 cups of water (if using a pot) or 1 cup of water (if using a pressure cooker), salt, pepper

In a pot: Sauté the contents of the packet with half of the olive oil over low heat for 5-7 minutes. Turn the heat up, add the salt, pepper, tomato, the rest of the olive oil and the water and stir gently. As soon as it comes to a boil, put the lid on the pot, turn the heat down by half and let it simmer for approximately 35-40 minutes.

In a pressure cooker: Follow the recipe as described above, but use half the quantity of water (1 cup). Put the lid on the pressure cooker and once the valve rises, turn the heat down by half and let it simmer for approximately 10 minutes.

In the oven: Follow the recipe for cooking in a pot, but boil for 15 minutes instead of 35-40. Then empty the contents of the pot into an oven dish and roast in a preheated oven at 180°C/fan for approximately 40 minutes.

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