VEGETABLES A LA GRECQUE

Vegetables A La Grecque image

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

Provided by Mini Ravindran

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

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Ingredients

2 tablespoons olive oil
2 large fennel bulbs, thinly slice with feathery leaves reserved
1 medium onion, chopped
2 cloves garlic, crushed
1 tablespoon coriander seed, lightly crushed
4 medium tomatoes, peeled and chopped
1/2 medium cauliflower, divided into florets
3/4 cup green beans, trimmed
1 1/2 cups button mushrooms, halved or quartered
salt & freshly ground black pepper
2 -3 tablespoons chopped fresh parsley

Steps:

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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