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Vegetables a la Grecque #2
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(Recipe ID: 245)
Serves 8
Preparation time: 60 minutes; Cook time: 5 minutes
Source: Chef Joseph Lowery
Serve with a nice crusty loaf of bread, a slab of Parmesan and a red Zinfandel from California.. Your guests will ask for the recipe.
Ingredients
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- 1/2 pound Small, whole mushrooms washed
- 3 Medium carrots, peeled and cut inot two inch "match stick" strips
- 2 Stalks of celery cut into bite size pieces
- 1 Red bell pepper cut into thin strips
- 3 Medium zucchini squash cut into 1/4 inch rounds
- 3 Green onions, thinly sliced
- 1 Clove of garlic, finely minced and mashed
- 1 Sprig of fresh rosemary or one tablespoon dried
- 1 Bay leaf
- 1 Heaping tablespoon dried tarragon
- 2 tablespoons Each salt and pepper to taste
- Pinch of sugar
- Juice of one lemon
- 2 cups Dry white wine
- 3/4 cup Olive oil
- 1/4 cup White wine vinegar
- 1/4 cup Water blended with three tablespoons cornstarch
- 1/2 cup Black calamata olives
Instructions
- Combine mushrooms, carrots, celery, red peppers, and squash in a large non-reactive container.
- Place green onions, garlic, bay leaf, tarragon, salt, peper, sugar, lemon juice, white wine, olive oil, and vinegar into a large stainless steel pan and heat it to a low simmer.
- Add water blended with cornstarch to hot liquid and stir until smooth and slightly thickened.
- Pour hot liquid over vegetables and stir to blend.
- Allow to cool down to room temperature, add olives, and refrigerate overnight.
- Toss several times before serving.
- Drain (but save) the liquid and serve with skewers and toothpicks.
- The liquid may be saved to marinate more vegetables or can be used as a salad dressing.
