Vegetables a la Grecque
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 563
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
1/4 cup grapeseed oil
1 yellow squash, diced
1 zucchini, diced
1 red onion, diced
15 button mushrooms, cut in quarters
2 cups cauliflower florets, blanched
1 cup broccoli florets blanched
1 cup celery, cut into 1-inch slices
1/2 cup pitted kalamata olives
1/2 cup freshly squeezed lemon juice
1/2 cup light olive oil
1 teaspoon red chili flakes
2 teaspoons chopped fresh tarragon leaves
1/2 cup rice wine vinegar
Salt and freshly ground black pepper
1/2 cup chopped scallions
Directions
- In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
- Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
- Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.