Legumes A La Grecque2013-06-20
- Servings : 8
A European favourite that I first had in France and is now becoming a favourite in the Americas
- 3 cups chicken stock, fresh or canned
- 1 cup dry white wine
- 1 cup olive oil
- 1/2 cup lemon juice
- 6 sprigs parsley
- 4 large garlic clove, cut up
- 1 tsp thyme, dried
- 10 peppercorns
- 1 tsp salt
- 1 dash worcestershire sauce
- 24 white onions 1 inch in diameter, peeled
- 1 lb small zucchini, unpeeled
- 1 lb small yellow squash, unpeeled, sliced 1 in thick
- 3 medium green peppers, seeded and cut lengthwise into 1/2 inch strips
- 1/2 lb whole green string beans, trimmed
- 2 pieces lemon, cut in 1/4" slices
Marinade: Stir the first 10 ingredients together in a 3 to 4 quart enameled or stainless steel saucepan, bring to boil, partially cover the pan and simmer slowly for 45 minutes. Using a fine sieve, strain the marinade into a large bowl, pressing down hard on the engredients 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 over -seasoned. This makes about 5 cups.
THE VEGETABLES: Bring the marinade to a boil and add onions; cover and cook over moderate heat for 20 to 30 mins or until the onions are just tender when pierced with a knife. With a slotted spoon, remove the onions to a large glass or stainless steel baking dish.
Add the slices of zucchini and yellow squash to the simmering marinade and cook slowly uncovered for 10 to 15 mins or until they are barely done, then put them in the baking dish with the onions. Finally, add the green pepper strips and string beans to the marinade and cook them slowly uncovered for 8 to 10 mins or until they are just tender(less for peppers). 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. 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.
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