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Recipe Detail

Vegetables a la Grecque

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  • 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

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Number of Servings:

Ingredients:

  1. 7 - medium carrots peeled, cut into thin round slices
  2. - salt
  3. 2 - large zucchini ends removed, cut into rounds
  4. 1 - medium eggplant peeled, cubed
  5. 2/3 cups - olive oil
  6. 1/4 cups - white wine vinegar
  7. 2 cloves - garlic minced
  8. 1 teaspoons - mustard seeds
  9. 1 teaspoons - tarragon
  10. 1 teaspoons - chervil
  11. 1/2 teaspoons - salt
  12. 1/2 pounds - mushrooms sliced
  13. - 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.


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