Login
Create Account
Vegetables a la Grecque
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Blanched vegetable salad with dressing; refrigerated overnight before serving.
-
Main Ingredient
carrots
-
Category: Salads
-
Cuisine: Greek
-
Prep Time: 530 min(s)
-
Cook Time: 7 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: MarySue
-
Posted On: May 05, 2020
Number of Servings:
Ingredients:
- 7 - medium carrots peeled, cut into thin round slices
- - salt
- 2 - large zucchini ends removed, cut into rounds
- 1 - medium eggplant peeled, cubed
- 2/3 cups - olive oil
- 1/4 cups - white wine vinegar
- 2 cloves - garlic minced
- 1 teaspoons - mustard seeds
- 1 teaspoons - tarragon
- 1 teaspoons - chervil
- 1/2 teaspoons - salt
- 1/2 pounds - mushrooms sliced
- - lettuce leaves for serving
Directions:
Blanch carrots in boiling water for 2 minutes until crisp-tender. Drain; rinse under cold water.
Generously salt zucchini and eggplant; let stand on paper towel for 30 minutes. Pat dry.
Mix oil, vinegar, garlic, mustard seeds, tarragon, chervil and salt in a medium saucepan; heat to a boil. Reduce heat and simmer 5 minutes. Cool slightly.
Mix carrots, eggplant, zucchini and mushrooms. Pour warm dressing over vegetables. Cover and refrigerate over night.
Serve on a bed of lettuce leaves.
Comments