Serves: 20
Total Calories: 230
In a medium saucepan over medium heat, bring oil, celery, garlic, lemon juice, vinegar, hot pepper sauce, salt, coriander, rosemary, thyme, sage, bay leaf and fennel seeds to a boil reduce heat to low and simmer for 5 minutes. Remove from heat set aside.
In a 2-quart saucepan, mix water and bouillon. Bring to a boil over high heat and keep boiling.
Place carrots in a wire basket and plunge into the boiling bouillon return to a boil. Reduce heat to low and simmer for 4 minutes or until crisp-tender. Lift out basket and rinse carrots under cold running water drain. Place carrots in a small bowl. Repeat process with broccoli and cauliflower, cooking only 2 minutes or until crisp-tender place vegetables in separate bowls. Place zucchini and mushrooms in separate bowls. Pour about 1/2 cup marinade over each vegetable and stir to coat well. Cover and refrigerate for 12 hours or overnight, stirring several times.
About 4 hours before serving, remove vegetables from refrigerator and allow to come to room temperature.
To serve, drain each vegetable well. Place an attractive clean whole pineapple, eggplant or artichoke in the center of a large tray. Arrange individual vegetables in spoke fashion on the tray. Cut lemon slices in half crosswise and place a row of slices, cut-side down, between each group of vegetables. Place wooden picks in a small container beside the tray.
This Vegetables a la Greque recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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