Recipes

Vegetables à la Grecque

Serves 6-8

25 minutes preparation and cooking time

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)

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.
Bring to the boil, then reduce the heat and simmer covered for 15 minutes.
In the meantime, slice and chop the vegetables you have chosen.
Blanch each vegetable in the marinade until just tender.
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.
Strain any remaining marinade over the cooked vegetables and serve warm or chilled for later.
Serve with crusty wholemeal bread.

Starter adapted from Moosewood Restaurant Low-Fat Favourites

Viva! Vegetarians International Voice for Animals
8 York Court, Wilder Street, Bristol BS2 8QH, UK
T: 0117 944 1000 F: 0117 924 4646 E: info@viva.org.uk