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Vegetables à la Grecque

gluten free
wheat free
low fat low sugar, diabetic friendly
1 spoon difficulty rating

25 minutes

Serves: 4

Vegetables à la Grecque

A simple, low-fat version of this vegetable dish - it usually contains lots of oil. Instead, the recipe uses the flavours from the vegetables themselves plus herbs, wine and stock.

It can be used as a starter, with crusty bread or as part of a larger mixed salad/mezze platter - try it with bean salad, hummus etc.

Photo courtesy of www.flavourphotos.com

Ingredients: 

  • Marinade: ½ tsp black peppercorns
  • 2 bay leaves
  • 1 large fresh rosemary sprig
  • 2 large fresh thyme sprigs
  • 500ml/18fl oz dry white wine
  • 500ml/18fl oz water
  • 4 cloves garlic, crushed
  • 125ml/4½fl oz cider vinegar 1 tsp salt
  • Plus vegetables of your choice (cauliflower, artichokes, red peppers etc. 6 to 8 cups worth)

Method: 

1. Tie all the fresh herbs together with a piece of kitchen string and place them in a saucepan together with all the other marinade ingredients.

2. Bring to the boil, then reduce the heat and simmer covered for 15 minutes.

3. In the meantime, slice and chop the vegetables you have chosen.

4. Blanch each vegetable in the marinade until just tender.

5. Remove it to a platter with a slotted spoon. Begin with blander vegetables and end with the strongest flavoured ones. Thinly sliced potatoes and carrots take about 12 minutes to cook, while mushrooms, peppers, mange tout and courgette only take 3-4 minutes.

6. Strain any remaining marinade over the cooked vegetables and serve warm or chilled for later.

7. Serve with crusty wholemeal bread or as part of a larger mixed salad/antipasta or mezze platter - see above for suggestions.

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