Vegetables a la Greque refers to vegetables cooked in olive oil and lemon juice, then chilled and served cold.
1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery; cook 4 minutes or until onion is tender, stirring constantly. Stir in wine and water; bring to a boil.
2. Stir in tomato and next 7 ingredients (through garlic); reduce heat, and simmer 5 minutes.
3. Stir in leek and cauliflower; cover and simmer for 10 minutes. Add thyme and mushrooms and cook 5 minutes or until vegetables are tender. Remove vegetables from the pan with a slotted spoon. Bring cooking liquid to a boil; cook until reduced to 1/2 cup (about 5 minutes). Drizzle cooking liquid over vegetables. Chill 1 to 4 hours. Let stand at room temperature 15 minutes before serving.
Use the flat side of a chef's knife to crush the aromatic seeds. Cut any large mushrooms in half so they'll cook evenly. Try preparing this dish with a dry Alsatian riesling, gewurztraminer or pinot blanc.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 9 | ||
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Calories: 87 | ||
Calories from Fat: 15 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.3mg | 2 % | |
Potassium 702.1mg | 18 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 9.7g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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