500 g vegetables (see below)
1/4 tsp coriander seeds
1 clove of garlic
400 g tomatoes
4 tbls olive oil
2 tbls lemon juice
2/3 cup (150 ml) 1/4 pt water
1 bay leaf
1 sprig of thyme
salt and pepper
1/4 tsp coriander seeds
1 clove of garlic
400 g tomatoes
4 tbls olive oil
2 tbls lemon juice
2/3 cup (150 ml) 1/4 pt water
1 bay leaf
1 sprig of thyme
salt and pepper
method
1. Prepare the vegetables. Slice courgettes, celery, fennel, and leeks; skin onions; leave button mushrooms whole or cut into halves or quarters; dice cucumber or aubergines.
2. Crush the coriander seeds, skin and crush the garlic, and skin and chop the tomatoes.
3. Put the oil, lemon juice, water, bay leaf, thyme, coriander seeds, garlic, and seasoning into a saucepan.
4. Bring to the boil. Add the tomatoes and cook, uncovered, over moderate heat for 25 minutes.
5. If the vegetables are to be cooked and served hot, add for the appropriate time according to the type of vegetable.
6. If they are already cooked and only need reheating, or they are to be served raw but hot, add to the sauce for the final 2-3 minutes.
7. If they are to be served cold, pour the hot sauce over the raw vegetables and leave to cool.
8. Remove the bay leaf and thyme before serving.
Note Many different vegetables can be cooked a la Grecque and can be served hot or cold.
Small portions are often served cold as a first course or as part of a mixed hors d'oeuvre.
The most usual ones are courgettes, celery, fennel, button onions and mushrooms, and red and green peppers. Cucumber, aubergines, and leeks are also popular.
2. Crush the coriander seeds, skin and crush the garlic, and skin and chop the tomatoes.
3. Put the oil, lemon juice, water, bay leaf, thyme, coriander seeds, garlic, and seasoning into a saucepan.
4. Bring to the boil. Add the tomatoes and cook, uncovered, over moderate heat for 25 minutes.
5. If the vegetables are to be cooked and served hot, add for the appropriate time according to the type of vegetable.
6. If they are already cooked and only need reheating, or they are to be served raw but hot, add to the sauce for the final 2-3 minutes.
7. If they are to be served cold, pour the hot sauce over the raw vegetables and leave to cool.
8. Remove the bay leaf and thyme before serving.
Note Many different vegetables can be cooked a la Grecque and can be served hot or cold.
Small portions are often served cold as a first course or as part of a mixed hors d'oeuvre.
The most usual ones are courgettes, celery, fennel, button onions and mushrooms, and red and green peppers. Cucumber, aubergines, and leeks are also popular.
serving amount
serves 4
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