Mixed Vegetables a La Greque

Elevate your vegetable side dishes with the vibrant and aromatic "Mixed Vegetables à la Grecque." This Mediterranean-inspired recipe features a medley of tender carrots, zucchini, fennel, and cherry tomatoes simmered gently in a flavorful broth of olive oil, white wine, lemon juice, and fragrant herbs like thyme and bay leaf. Infused with the subtle warmth of toasted coriander seeds and garlic, this dish is light yet deeply satisfying. Perfect served at room temperature, it’s an elegant addition to any meal, from casual weeknight dinners to gourmet gatherings. Simple to prepare in under 40 minutes and ideal for make-ahead entertaining, this savory vegetable dish captures the essence of Greek cooking with its fresh ingredients and zesty, herbaceous flavors.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium carrots
• 1 large zucchini
• 1 medium fennel bulb
• 200 grams cherry tomatoes
• 3 tablespoons olive oil
• 100 milliliters white wine
• 2 tablespoons lemon juice
• 300 milliliters water
• 2 small garlic cloves
• 1 teaspoon coriander seeds
• 2 thyme sprigs
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Peel the carrots and cut them into diagonal slices about 1/2 inch thick.

Step 2

Slice the zucchini into half-moons about 1/2 inch thick.

Step 3

Trim and slice the fennel bulb into thin wedges.

Step 4

In a large sauté pan or shallow saucepan, heat the olive oil over medium heat.

Step 5

Add the coriander seeds to the oil and toast for 1 minute until fragrant.

Step 6

Add the garlic cloves (whole, peeled) and cook for another minute.

Step 7

Stir in the carrots and fennel, cooking for 3-4 minutes until they start to soften slightly.

Step 8

Add the zucchini and cherry tomatoes to the pan, stirring gently to combine.

Step 9

Pour in the white wine, water, and lemon juice, then add the thyme sprigs and bay leaf.

Step 10

Sprinkle in the salt and black pepper, stir, and bring the mixture to a simmer.

Step 11

Lower the heat to medium-low and simmer uncovered for 15-20 minutes, or until the vegetables are tender but not mushy.

Step 12

Taste and adjust the seasoning if necessary.

Step 13

Once cooked, remove the thyme sprigs, bay leaf, and garlic cloves (if desired).

Step 14

Transfer the vegetables to a serving dish and let cool to room temperature.

Step 15

Garnish with chopped parsley (optional) before serving.

Nutrition Facts

Serving size	1311.8 grams (1311.8g)

Amount per serving	% Daily Value*
Calories	743

Total Fat 44.50g	57%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 4.70g
Cholesterol 0mg	0%
Sodium 4981mg	217%
Total Carbohydrate 65.80g	24%
Dietary Fiber 17.50g	63%
Total Sugars 39.80g
Protein 9.50g	19%

Vitamin D 0IU	0%
Calcium 295mg	23%
Iron 5mg	29%
Potassium 2600mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 5.4%

Carbs: 37.5%