Marinated Vegetables, Greek Style: Legumes a la Grecque
This dish has a light refreshing taste. It's a wonderful summertime dish and works as a appetizer or complement to an entre. Make the marinade first, then the vegetables.
- 3 cups chicken stock
- 1 cup dry white wine
- 3/4 cup extra virgin olive oil
- 6 parsley sprigs
- 2 large cloves of garlic, cut but not minced
- 1/2 teaspoon dried thyme
- 10 peppercorns
- 1 teaspoon salt
Combine all ingredients in a 3 quart sauce pan. Bring to a boil, then reduce heat to a simmer and partially cover. Simmer for 45 minutes. Strain the marinade into a bowl. Use a sieve and make sure to press firmly to extract all of the flavors. Return marinade to the sauce pan. The marinade should taste over seasoned at this stage.
- 20 pearl onions
- 1 pound unpeeled zucchini, sliced 1 inch thick
- 1 pound unpeeled yellow squash, sliced 1 inch thick
- 3 medium green bell peppers, cut lengthwise into 1/2 inch strips
- 1/2 pound whole green string beans, trimmed
- 2 lemons, cut into 1/4 inch slices as garnish
Bring marinade to a boil and add the onions. Cover and cook for 20 to 30 minutes. With a slotted spoon remove the onions and transfer to a casserole dish.
Add slices of squash and zucchini to the marinade and cook for 10 to 15 minute over low heat until they still a little crisp. It's important to not overcook the vegetables. Remove and put in the dish with the onions.
Finally cook the green beans and bell peppers for 5 to 10 minutes, until just done. Again they should still be crisp, do not over cook.
Lift the vegetables and place in casserole dish. Pour the marinade over the vegetables and cool the dish in the refrigerator for at least 3 hours. To serve lift vegetables out of marinade and place attractively on a serving platter.
Substitutions can easily be made in this dish. Feel free to use other vegetables such as cucumbers, mushrooms, red peppers, and artichoke hearts.
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