Vegetables A La Grecque

"A great Greek dish that can be served cold or hot. The dish is best when fresh new vegetables are plentiful."
 
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Ready In:
25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

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  1. 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
     
  2. Mini Ravindran
    A great Greek dish that can be served cold or hot. The dish is best when fresh new vegetables are plentiful.
     

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