RCI-VG.004.1490.001
Vegetables à la Grecque
A great Greek dish that can be served cold or hot. The dish is best when fresh new vegetables are plentiful.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- fennel bulbs2 largethinly slice with feathery leaves reserved
- onion1 mediumchopped
- garlic2 clovescrushed
- coriander seeds1 tablespoonlightly crushed
- tomatoes4 mediumpeeled and chopped
- cauliflower½ mediumdivided into florets
- green beans¾ cuptrimmed
- button mushrooms1½ cupshalved or quartered
- 1 unit
- – 3 tablespoons chopped fresh parsley2 unit
Method
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and crushed garlic, stirring frequently until softened and fragrant, about 3-4 minutes.
2
Add lightly crushed coriander seeds to the pot and toast for 1 minute, allowing the seeds to release their aroma.
3
Stir in peeled and chopped tomatoes, then add the sliced fennel bulbs (reserving feathery leaves for garnish). Cook for 5 minutes, stirring occasionally.
5 minutes
4
Add cauliflower florets and trimmed green beans to the pot, stirring to combine with the tomato mixture.
2 minutes
5
Add the halved or quartered button mushrooms and season with salt and freshly ground black pepper to taste. Stir well.
1 minutes
6
Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until all vegetables are tender and the liquid has reduced slightly.
28 minutes
7
Taste and adjust seasoning as needed. Remove from heat and transfer to a serving dish.
2 minutes
8
Garnish with reserved fennel fronds and fresh chopped parsley just before serving. Serve warm or at room temperature.