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Categories:
clove garlic rosemary thyme bay leaf peppercorns sugar vegetable stock onions red bell pepper green beans mushrooms zucchini water olive oil lemon juiced
Viewed: 92 - Published at: 8 years agoIngredients
- 1 clove garlic peeled
- 2 sprigs rosemary
- 1 sprig thyme
- 1 bay leaf
- 10 whole peppercorns
- 1 teaspoon sugar
- 1 cup vegetable stock
- 1/3 pound onions small, or shallots, peeled
- 1 red bell pepper seeded and cut into pieces
- 2/3 pound green beans trimmed and cut in half
- 1/2 pound mushrooms halved
- 2/3 pound zucchini sliced
- 1 eggplant halved and sliced, put the slices in salt water to avoid browning
- 1/2 cup olive oil
- 1/2 lemon juiced
Method
- For the marinade: Bring the garlic, fresh herbs, peppercorns, sugar and vegetable stock to a boil. Remove from heat, cover and let the stock stand for about 10 mins.
- Cook the onions, peppers and beans in the marinade for 10-15 mins until they're al dente. Remove the vegetables with a slotted spoon and place them in a bowl. Cook the rest of the vegetables for 8-10 mins over a medium heat, then remove them and put them in the bowl with the onions, peppers and beans. Pour the hot marinade through a strainer over the vegetables. Add the olive oil and lemon juice. Season to taste. Leave to cool, cover and chill in the fridge overnight. Drain and serve. The vegetables are a good accompaniment to grilled lamb chops. The marinated vegetables will keep in the fridge for 3-4 days.
