| |
|
| |
|
What You Need:
(To serve 8 to 10)
|
|
|
MARINADE
3 cups chicken stock, fresh or canned
1 cup dry white wine
1 cup olive oil
½ cup lemon juice
6 parsley sprigs
2 large garlic cloves, cut up
½ teaspoon dried thyme
10 peppercorns
1 teaspoon salt
VEGETABLES
24 white onions, 1 inch in diameter, peeled
1 pound small zucchini, unpeeled, sliced 1 inch thick
1 pound small yellow squash, unpeeled, sliced 1 inch thick
3 medium green peppers, seeded and cut lengthwise into ½-inch strips
½ pound whole green string beans, trimmed
2 lemons, cut into ¼-inch slices
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. First make the marinade. Stir the ingredients together in a 3- to 4-quart enameled or stainless-steel saucepan, bring to a boil, partially cover the pan and simmer slowly for 45 minutes.
|
2. Using a fine sieve, strain the marinade into a large bowl, pressing down hard on the ingredients with the back of a spoon ro squeeze out their juices before discarding them.
|
3. Return the marinade to the saucepan and taste it. To be effective, the marinade should be somewhat overseasoned. This makes about 5 cups.
|
VEGETABLES:
1. Bring the marinade to a boil and add the onions; cover and cook over moderate heat for 20 to 30 minutes or until 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 stainless-steel baking dish.
|
2. Add the slices of zucchini and yellow squash to the simmering marinade and cook slowly uncovered for 10 to 15 minutes or until they are barely done, then put them in the baking dish with the onions.
|
3. Finally, add the green-pepper strips and string beans to the marinade and cook them slowly uncovered for 8 to 10 minutes, or until they are just tender.
|
4. The vegetables must not be overcooked because they will soften as they cool and marinate. Lift the green peppers and string beans out of the pan and add them to the other vegetables.
|
5. Taste and season the marinade and pour it over the vegetables, making sure that they are all at least partly covered with the hot liquid.
|
6. Place the baking dish in the refrigerator to cool the vegetables. Then cover the dish tightly with aluminum foil or plastic wrap and let the vegetables marinate in the refrigerator for at least 4 hours or overnight if possible before serving them.
|
7. To serve, lift the vegetables out of the marinade with a slotted spoon and arrange them attractively on a serving platter. Moisten the vegetables with a little marinade and garnish them with lemon slices.
NOTE: Any other firm vegetable may be added to or substituted for those in the recipe, such as mushrooms, celery hearts, leeks, cucumbers, red peppers and artichoke hearts.
|
|
|
|
|
|
|
