"Vegetables al a Greque"

[JudithM]

Someone posted in yesterday's "What's for dinner" thread that they were having this with dinner. Do you have the recipe? I started getting Cooking Light magazine & enjoy reading it, but I haven't tried any recipes yet. Thank you very much.

 

[AprilN]

I'm the one who posted about that recipe - I have it in my copy of the cookbook (Cooking Light Annual Recipes 2005) at home, so unfortunately I won't be able to post it until later tonight. Hope that's not too late!

The dish turned out pretty well, although not really worth all the prep time - definitely tasty, but not "must make again very soon". Then again, because it was made ahead the night before, it made dinner prep last night really fast. But simply steaming the cauliflower is quick too, and a lot less trouble. BTW, the dish is mostly cauliflower and mushrooms, not really mixed veggies, just in case you aren't a cauli fan.

I'm thinking about subscribing to the magazine - what do you think of it? I'm mostly interested in the recipes - and I love this cookbook! It has all the recipes from the 2004 magazines, and I found it at my local Costco.

I'll try to remember and post the recipe tonight, but if I forget, please PM me!

 

[JudithM]

Thank you for the info! When you get the time & can post the recipe, I'd appreciate it.

My sister gave me a subscription to the magazine for Christmas last year. I enjoy the variety of info in each issue. I'm behind in my reading ... too busy scrapping!

 

[AprilN]

All righty, here's the recipe...

Vegetables a la Grecque
Cooking Light Annual Recipes 2005

1 tbl olive oil
1/2 cup chopped onion
1/2 cup diced carrot
1/4 cup diced celery
1 cup dry white wine
1 cup water
1 cup diced seeded plum tomato
1/4 cup fresh lemon juice
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp grated lemon rind
1/4 tsp coriander seeds, crushed
8 mustard seeds, crushed
2 garlic cloves, chopped
1 cup thinly sliced leek
2 heads cauliflower, cut into large florets
1 tsp chopped fresh thyme
1 (8-ounce) package small button mushrooms
8 ounces small cremini mushrooms

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook 4 minutes or until onion is tender, stirring constantly. Stir in wine and water; bring to a boil.

2. Stir in tomato and next 7 ingredients; reduce heat, and simmer 5 minutes.

3. Stir in leek and cauliflower; cover and simmer 10 minutes. Add thyme and mushrooms, and cook 5 minutes or until vegetables are tender. Remove vegetables from pan with a slotted spoon. Bring cooking liquid to a boil; cook until reduced to 1/2 cup (about 5 minutes). Drizzle cooking liquid over vegetables. Chill 1 to 4 hours. Let stand at room temperature 15 minutes before serving.

Yield: 9 servings (serving size: 1 cup)

Calories 100 (18% from fat)
Fat 2g (sat 0.3g, mono 1.1g, poly 0.3g)
Protein 4.3g
Carb 14.9g
Fiber 4.4g
Chol 0mg
Iron 1.5mg
Sodium 315mg
Calc 55mg

 

[JudithM]

Thank you for posting the recipe. I don't have cauliflower right now. I do have some broccoli, so I might try the recipe with the broccoli!

You gave me the incentive to read a Cooking Light that I had started & put aside. Thank you!