Spicy Mixed Vegetable Salad
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Zucchini||2 , sliced|
|Button mushrooms||4 Ounce (125 Gram)|
|Celery sticks||2 , chopped|
|Canned tomatoes||400 Gram (1 Can)|
|Dry white wine||4 Tablespoon|
|Green peppercorns||1 Tablespoon|
|Parsley sprigs/Coriander||1 Tablespoon (To Garnish)|
Heat the oil in a pan, add the garlic and cook for 2 minutes, without browning.
Stir in the onions, zucchini, mushrooms, cauliflower and celery.
Add the tomatoes with their juice and bring to the boil.
Add the coriander seeds, bouquet garni, wine, peppercorns if using, and salt to taste.
Simmer rapidly for 15 to 20 minutes, until the vegetables are just tender and the liquid reduced.
Discard the bouquet garni and leave to cool.
Spoon into a serving dish and chill until required.
Garnish with coriander or parsley to serve.