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1 large head of cauliflower
1 medium size zucchini, sliced into thin rounds
1 medium size red onion, halved and thinly sliced
1 1/2 cups dry white wine
3/4 cup white vinegar
1/3 cup olive oil
water
2 bay leaves
6 peppercorns
1 1/4 teaspoon salt
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1 teaspoon dried
3 large fresh tomatoes, cored, seeded, and diced
1/4 cup chopped fresh parsley
Cut the cauliflower into florets and put them into a large nonreactive pot with the zucchini and red onion. Add the wine, vinegar, oil, and just enough water to cover. Add the bay leaves, peppercorns, salt, and herbs.
Bring the liquid to a boil, then lower the heat and simmer gently, partially covered, for about 15 minutes, until the cauliflower is just crisp-tender. Remove from the heat and transfer the vegetables and liquid to a pottery bowl to cool. Cover and refrigerate overnight.
Drain the vegetables and transfer to a serving bowl. Toss in the tomatoes and parsley and serve cold or at room temperature.
Serves 6 to 8.
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Greek-Style Cauliflower Tomatoes and Zucchini
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 large head of cauliflower
1 medium size zucchini, sliced into thin rounds
1 medium size red onion, halved and thinly sliced
1 1/2 cups dry white wine
3/4 cup white vinegar
1/3 cup olive oil
water
2 bay leaves
6 peppercorns
1 1/4 teaspoon salt
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1 teaspoon dried
3 large fresh tomatoes, cored, seeded, and diced
1/4 cup chopped fresh parsley
Cut the cauliflower into florets and put them into a large nonreactive pot with the zucchini and red onion. Add the wine, vinegar, oil, and just enough water to cover. Add the bay leaves, peppercorns, salt, and herbs.
Bring the liquid to a boil, then lower the heat and simmer gently, partially covered, for about 15 minutes, until the cauliflower is just crisp-tender. Remove from the heat and transfer the vegetables and liquid to a pottery bowl to cool. Cover and refrigerate overnight.
Drain the vegetables and transfer to a serving bowl. Toss in the tomatoes and parsley and serve cold or at room temperature.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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