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    You are in: Home / Recipes / Vegetables a La Grecque Recipe
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    Vegetables a La Grecque

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    JackieOhNo!'s Note:

    Here's a recipe, borrowed from the Greeks, that offers a marvelous way to bring out the goodness and tang of fresh vegetables. They're simmered until just crisp-tender in an herb/wine/lemon juice marinade. The result is wonderfully savory, as well as healthful. Carrots, mushrooms, green beans, leeks and zucchini, artfully arranged on a platter, make a dish both pretty and tasty. Served hot, it will complement any meal. Served cold, it's a pleasant appetizer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare vegetables: In colander, under cold running water, wash green beans; drain well. Cut off ends, leaving beans whole. Set aside. Wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.
    2. 2
      Trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. With sharp knife, cut in half lengthwise. Wash under cold running water to remove any sand. Wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.
    3. 3
      Wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.
    4. 4
      Prepare cooking liquid: In large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. Over medium heat, bring to boiling. Add the leeks; simmer, covered, until tender - about 5 minutes. With slotted spoon, remove leeks to shallow dish. Return liquid to boiling. Add carrots; simmer, covered, 10 minutes or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
    5. 5
      Add green beans; simmer, covered, 7 minutes, or until tender. With slotted spoon, remove beans to shallow dish. Return liquid to boiling. Add zucchini; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
    6. 6
      Add mushrooms; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to dish. Arrange vegetables in serving dish.
    7. 7
      Reduce liquid to 2/3 cup; spoon over vegetables. Sprinkle with parsley. Serve hot as side dish or chilled as appetizer.

    Ratings & Reviews:

    • on July 18, 2013

      45

      This was a wonderful tasting dish, and a great way to get some vegetables into a BBQ feast! I think the carrots were my favorite, beautiful orange and still crisp textured after cooking. The beans I wasn't so thrilled with- they turned grey as they cooled and though they tasted great they were really unappealing to look at. The only other suggestion I'd make is to maybe add a bit of chile flakes into the liquid for a bite of heat. Made for ZWT9

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2013

      35

      sorry we found this kind of boring, they needed flabvor

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetables a La Grecque

    Serving Size: 1 (265 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 135.4
     
    Calories from Fat 65
    48%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 265.1 mg
    11%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.1 g
    24%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    whole black peppercorns

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