The Greek-Style Marinated Vegetables (page 304) is a recipe that will change depending on the season and which vegetables you find locally available. Miriam has you cut 4 to 6 cups of veggies which are then marinated in herbs and juices. I found the marinade to be a little tart for me, so I added a teaspoon of sugar. I used fennel, celery, carrots, potatoes and zucchini as my vegetables but it would be a completely different salad with broccoli, green beans and snow peas. Anyway, there is great versatility in the recipe.
Wednesday, April 28, 2010
Greek-Style Marinated Vegetables (Lahana Marinata)
The Greek-Style Marinated Vegetables (page 304) is a recipe that will change depending on the season and which vegetables you find locally available. Miriam has you cut 4 to 6 cups of veggies which are then marinated in herbs and juices. I found the marinade to be a little tart for me, so I added a teaspoon of sugar. I used fennel, celery, carrots, potatoes and zucchini as my vegetables but it would be a completely different salad with broccoli, green beans and snow peas. Anyway, there is great versatility in the recipe.
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