Mixed Vegetables a La Greque
Elevate your vegetable side dishes with the vibrant and aromatic "Mixed Vegetables à la Grecque." This Mediterranean-inspired recipe features a medley of tender carrots, zucchini, fennel, and cherry tomatoes simmered gently in a flavorful broth of olive oil, white wine, lemon juice, and fragrant herbs like thyme and bay leaf. Infused with the subtle warmth of toasted coriander seeds and garlic, this dish is light yet deeply satisfying. Perfect served at room temperature, it’s an elegant addition to any meal, from casual weeknight dinners to gourmet gatherings. Simple to prepare in under 40 minutes and ideal for make-ahead entertaining, this savory vegetable dish captures the essence of Greek cooking with its fresh ingredients and zesty, herbaceous flavors.
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Recipe Information
Ingredients
- 2 medium carrots
- 1 large zucchini
- 1 medium fennel bulb
- 200 grams cherry tomatoes
- 3 tablespoons olive oil
- 100 milliliters white wine
- 2 tablespoons lemon juice
- 300 milliliters water
- 2 small garlic cloves
- 1 teaspoon coriander seeds
- 2 thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Peel the carrots and cut them into diagonal slices about 1/2 inch thick.
Slice the zucchini into half-moons about 1/2 inch thick.
Trim and slice the fennel bulb into thin wedges.
In a large sauté pan or shallow saucepan, heat the olive oil over medium heat.
Add the coriander seeds to the oil and toast for 1 minute until fragrant.
Add the garlic cloves (whole, peeled) and cook for another minute.
Stir in the carrots and fennel, cooking for 3-4 minutes until they start to soften slightly.
Add the zucchini and cherry tomatoes to the pan, stirring gently to combine.
Pour in the white wine, water, and lemon juice, then add the thyme sprigs and bay leaf.
Sprinkle in the salt and black pepper, stir, and bring the mixture to a simmer.
Lower the heat to medium-low and simmer uncovered for 15-20 minutes, or until the vegetables are tender but not mushy.
Taste and adjust the seasoning if necessary.
Once cooked, remove the thyme sprigs, bay leaf, and garlic cloves (if desired).
Transfer the vegetables to a serving dish and let cool to room temperature.
Garnish with chopped parsley (optional) before serving.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4981 mg | 217% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 39.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2600 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
