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Mixed Vegetable Salad

American.Gourmet's picture
Ingredients
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Button onions 8
  Courgettes 2 , sliced
  Mushrooms 4 Ounce (100 Gram)
  Cauliflower florets 4
  Celery sticks 2 , chopped
  Canned tomatoes 14 Ounce (One 397 Gram Can)
  Coriander seeds 6
  Bouquet garni 1
  Dry white wine 4 Tablespoon
  Green peppercorns 1 Tablespoon
  Salt To Taste
  Coriander/Parsley sprigs 1 Tablespoon (To Garnish)
Directions

GETTING READY
1) Arrange all the vegetables in advance and cut them.

MAKING
2) In a pan, heat the oil.
3) Cook the garlic for just 2 minutes and do not brown them.
4) In the pan, add onions, courgettes with mushrooms, cauliflower florets and celery.
5) Also add, tomatoes and juice.
6) Boil the tomatoes with juice.
7) If using peppercorns, then add with the vegetables along with corriander seeds, wine and bouquet garni. 8) For 15-20 minutes, cook the vegetables on low heat until tender.
9) Reduce the liquid on low heat.
10) After vegetables are fully cooked, keep them for cooling and remove the bouquet garni.
11) In a serving dish, spoon the mixed vegetables and chill until used.

SERVING
12) Garnish the salad with sprigs of coriander or parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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