Marinated Vegetables à ls Greque

Page 76

Cuisine: Mediterranean | Course Type: Salads

(1 review)

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Recipe Review

My veggies, started yesterday, are marinating for a meal later today. First sample is tasty.

- To be able to submerge all the veggies, I ended up with double the liquid ingredients of marinade in the same proportion as Shulman directs.
- Not the season for Brussels sprouts. I added some broccoli.

This was definitely a hit.
- Many of the cherry tomatoes were done to smush. They should cook less.
- "Small" florets of cauliflower should be smaller than I usually cut them.
- The pearl onions were a hit, which is a shame since they are extraordinarily tedious to peel.
- The mushrooms were a hit.
- Quite thin haricots verts were perfectly done. Fatter regular green beans might want a bit longer to cook.

Served with some sliced baguette to soppy up the marinade on the plate.

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