Recipes UK

Mixed Vegetables a la Grecque

Mixed Vegetables a la Greque (alternative spelling)

Go straight to the Mixed Vegetables a la Grecque Recipe

Vegetables a la Grecque is a dish best made in large  quantities but equally well works with half or quarter measures.  I have listed half the measure I use.  When I make something like Vegetables a la Grecque, I like to make enough to last all week.  Like most people, I am busy and time is of this essence so here are a few tips:

1. A 350g pre-pack of Cauli & Broccoli works well.  No extra liquid needed as they are water dense.

2. Save time and use a blender before the main veg go in.  This way you can use whole canned tomatoes and not worry about finely chopping the onions etc.

3. Chopping large mushroom is often quicker than cleaning small button mushroom unless you're making a party dish, if so, a few button onions or chopped spring onions work well.

4. Ground pepper and coriander works just as well.  Fresh coriander leaves near the end are good.  Replace a little of the Oregano with mint if you like.  Mixed herbs are good too.

5. Add a little more lemon, water or vinegar and less oil if you are watching your waistline.

6. Don't overcook the vegetables if you want to keep your a la Greque for a while.  It works well being kept if you keep the veg crunchy.

7. For the health conscious, look out for canned tomatoes with 'value' labels, eg Tesco's.  For some reason they tend not to add stuff like sugar and salt.  Less calories and less salt and sugar to worry about.

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Mixed Vegetables a la Grecque Recipe

 

Ingredients for Vegetables a la Greque

• 1 large onion, finely chopped
• 1 clove of garlic, crushed
• 1 x 14 oz (400 g) tin Italian tomatoes (use fresh if preferred)
• 4 oz (110 g) cauliflower, broken into 1 inch (2.5 cm) florets
• 4 oz (110 g) small to medium mushrooms, halved
• 4 tablespoons olive oil
• 2 tablespoons wine vinegar
• 1 level teaspoon dried oregano
• 1 heaped teaspoon whole coriander seeds, crushed
• 8 black peppercorns, lightly crushed
• juice 1 medium lemon
• 2 fl oz (55 ml) water
• 1 heaped teaspoon tomato purée
• 1 x 7 oz (200 g) tin kidney beans drained
• salt and ground  black pepper to taste

Method for Vegetables a la Greque

Heat  the olive oil in a heavy-based pan and soften the chopped onion for 5 minutes. Then add the garlic, wine vinegar, tomatoes, oregano, coriander, peppercorns, lemon juice, water and tomato purée mixture and some salt. Bring to the boil. Now cover the pan and simmer for 20 minutes.

If you choose to use a blender , about half way through is good.

Then add the cooked and drained kidney beans, the cauliflower and mushrooms, cover the pan again and simmer for a further 20 minutes, stirring the vegetables round once or twice during the cooking time. After 20 minutes, test the vegetables with a skewer – they should be tender but still firm. Taste and check the seasoning. Pour the contents of the pan into a shallow dish and leave to cool overnight in the fridge.