Mixed Vegetables a La Greque

READY IN: 55mins
Recipe by Wendy's Kitchen

You can mix different vegetables for this combination.

Top Review by Betty's Sunday Supper and Brunch Club

Yummmm! I didn't have any of these vegetables--or the fresh thyme for that matter. I used regular chopped carrot, green beans, shredded cabbage, bok choy, summer squash and cherry tomatoes. For the fresh herb I used 2 sprigs of rosemary. There wasn't any lemon either--yet still: My God what a treat! Even my finicky son liked it. And it goes with just about anything!

Ingredients Nutrition

Directions

  1. Wash and trim vegetables.
  2. Put water, vinegar, olive oil, lemon juice, thyme and coriander seeds and salt into a large saucepan.
  3. Bring to the boil. Continue to boil until liquid emulsifies.
  4. Meanwhile bring a separate pot of water to boil and add the beetroot. Cook until tender.
  5. Drop the remaining vegetables into the boiling emulsion adding leeks and asparagus last.
  6. Cook for about 10 minutes.
  7. Drain all vegetables and reserve emulsified liquid.
  8. To serve: Combine all vegetables on a platter and pour reserved liquid over.
  9. Delicious served hot or cold.

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