Level: Scoolinar

Greek Vegtable Medley with Italian White Wine Garlic Cream Sauce Over Rice

Washed and cut half an egg plant, one whole small yellow squash, half of a beet, and one whole head of colliflower into medium size florets. Rinsed in strainer put aside. In a sperate bowl made the Greek sauce which consided of;

2 cup Greek yogurt

4 tbs olive oil

3 cloves garlic, minced

1 1/2 lemon, juiced

3 tsp paprika

2 tsp onion power

2 tsp chili powder

1/2 tsp cumin

2 tsp dried oregano

Salt to taste

Once well incorporated, added vegetables and tossed around til fully coated. Then put in fridge for 30 minutes. While marinading vegetables rinsed rice til clear of cloudy water, then put to steam 2cups of rice with 4cups water in rice cooker. After marinating vegetables 30 minutes, placed them a parchment lined pan in an even layer and baked for 40 at 400f turning the vegetables over half way at 20 min, once baked for 40min, broiled for 2 to 3. Took out and placed on cooling rack. While cooling, melted 3/4 stick of butter in a sauce pan, added 3 minced gralic cloves. Stirred for a few seconds til fragrant then added heavy cream, a splash of semi sweet white wine, oregano, parsley, and basil all dry. Stirred continuously while adding finely grated parmesan once simmering and stirred til thickened. Once thickened combined all ingredients now ready in a bowl. The mixed vegetables not spicy and well on thier own which could be used with a dipping sauce, provided a dazzling array of flavors, instead pared with rice for a more filling bite and meal, topped with the cream sauce played out like a well planned display of fireworks and elegant dancing with a grand finale.

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