Vegetables A La Grecque

READY IN: 25mins
Recipe by Mini Ravindran

A great Greek dish that can be served cold or hot. The dish is best when fresh new vegetables are plentiful.

Top Review by Charishma_Ramchanda

EXCELLENT RECIPE! Made this for dinner tonight for 6 of us(had guests tonight!). I did not use fennel bulbs as I didnt have those at home. I used 1 tbsp. of corriander seeds this time, but will use about 3/4 tbsp. or a little lesser next time. This dish went very well with hot rotis! The flavour of the corriander seeds was amazing! I garnished it with corriander leaves as there was no parsely at home tonight. It is a WINNER, a recipe I will repeat often and one that I recommend to ONE AND ALL :-)rn

Ingredients Nutrition


  1. Warm the oil in a large saucepan over moderate heat; add the fennel and onion.
  2. Cover and cook for 5 minutes.
  3. Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
  4. In a separate pan steam the cauliflowers and green beans until just tender.
  5. Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes.
  6. Stir in the cauliflowers and green beans, and season with salt and black pepper.
  7. Remove from the heat and set aside.
  8. Sprinkle with parsley and serve warm or cool.

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