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Рецепт Greek Style Marinated Vegetables

Name: Greek Style Marinated Vegetables
Ingredients: 3 c. Chicken stock; 1 c. Dry white wine; 1 c. Extra virgin olive oil; 1/2 c. Lemon juice; 6 x Parsley sprigs; 2 lrg Garlic cloves, cut up1/2 tsp. dry thyme; 10 x Peppercorns; 1 tsp Salt; 24 x White pearl onions; 1 lb Small zucchini, unpeeled, sliced 1-inch thick; 1 lb Yellow squash, unpeeled, sliced 1-inch thick; 3 med Green peppers, seeded and cut lengthwise into 2 inch strips; 1/2 lb Whole green string beans, trimmed

от Global Cookbook

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Ингредиенты

3 c. Chicken stock
1 c. Dry white wine
1 c. Extra virgin olive oil
1/2 c. Lemon juice
6 x Parsley sprigs
2 lrg Garlic cloves, cut up1/2 tsp. dry thyme
10 x Peppercorns
1 tsp Salt
24 x White pearl onions
1 lb Small zucchini, unpeeled, sliced 1-inch thick
1 lb Yellow squash, unpeeled, sliced 1-inch thick
3 med Green peppers, seeded and cut lengthwise into 2 inch strips
1/2 lb Whole green string beans, trimmed

Инструкции

Stir the marinade ingredients together in a 3 to 4 qt enameled or possibly stainless steel saucepan, bring to a boil, partially cover the pan and simmer slowly for 45 min. Using a fine sieve, strain the marinade into a large bowl, pressing down hard on the ingredients with the back of a spoon to squeeze out their juices before discarding them. Return the marinade to the saucepan and taste it. To be effective, the marinade should be somewhat overseasoned. (Yields about 5 c..)
Bring the marinade to a boil and add in the onions; cover and cook over moderate heat for 20 to 30 min or possibly till the onions are just tender when pierced with the tip of a sharp knife. With a slotted spoon, remove the onions to a large glass or possibly stainless steel baking dish.
Add in the zucchini and yellow squash to the simmering marinade and cook slowly uncovered for 10 to 15 min or possibly till they are barely done, then put them in the baking dish with the onions. Finally, add in the green pepper strips and string beans out of the pan and add in them to the other vegetables. Taste and season the marinade and pour it over the vegetables, making sure which they are all at least partly covered with the warm liquid.
Place the baking dish in the refrigerator to cold the vegetables. Then cover the dish tightly with aluminum foil or possibly plastic wrap and let the vegetables marinate in the refrigerator for at least 4 hrs B or possibly overnight if possible B before serving them. To serve, lift the vegetables out of the marinade with a slotted spoon.
Yield: 8 to 10 servings