Vegetables A La Grecque

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/2 lb fresh green beans
• 3/4 lb fresh carrot (about 4 large carrots)
• 3 leeks
• 1/2 lb mushroom
• 1/2 lb zucchini (about 2 medium)
• 2 cups water
• 1/2 cup wine
• 1/2 cup lemon juice
• 1/4 cup extra-virgin greek olive oil
• 2 green onions, chopped
• 3/4 teaspoon salt
• 6 whole black peppercorns
• 1/2 teaspoon dried thyme leaves
• 3 sprigs parsley
• 1/2 cup chopped fresh parsley

Recipe

• 1 prepare vegetables: in colander, under cold running water, wash green beans; drain well. cut off ends, leaving beans whole. set aside. wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.
• 2 trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. with sharp knife, cut in half lengthwise. wash under cold running water to remove any sand. wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.
• 3 wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.
• 4 prepare cooking liquid: in large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. over medium heat, bring to boiling. add the leeks; simmer, covered, until tender - about 5 minutes. with slotted spoon, remove leeks to shallow dish. return liquid to boiling. add carrots; simmer, covered, 10 minutes or until tender. with slotted spoon, remove to the shallow dish. return liquid to boiling.
• 5 add green beans; simmer, covered, 7 minutes, or until tender. with slotted spoon, remove beans to shallow dish. return liquid to boiling. add zucchini; simmer, covered, 5 minutes, or until tender. with slotted spoon, remove to the shallow dish. return liquid to boiling.
• 6 add mushrooms; simmer, covered, 5 minutes, or until tender. with slotted spoon, remove to dish. arrange vegetables in serving dish.
• 7 reduce liquid to 2/3 cup; spoon over vegetables. sprinkle with parsley. serve hot as side dish or chilled as appetizer.