Vegetables A La Grecque

Here's a recipe, borrowed from the greeks, that offers a marvelous way to bring out the goodness and tang of fresh vegetables. they're simmered until just crisp-tender in an herb/wine/lemon juice marinade. the result is wonderfully savory, as well as healthful. carrots, mushrooms, green beans, leeks and zucchini, artfully arranged on a platter, make a dish both pretty and tasty. served hot, it will complement any meal. served cold, it's a pleasant appetizer.

Steps

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.

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.

Wash zucchini.

Trim ends.

Cut into 3-inch pieces.

Then slice into strips 1 / 2-inch wide.

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 carrot.

Ingredients

fresh green beans, fresh carrot, leeks, mushroom, zucchini, water, white wine, lemon juice, olive oil, green onions, salt, whole black peppercorns, dried thyme leaves, parsley, fresh parsley