Vegetables à la Grecque

Description
A great Greek dish that can be served cold or hot. The dish is best when fresh new vegetables are plentiful.

Ingredients

 * 2 tablespoons olive oil
 * 2 large fennel bulbs, thinly slice with feathery leaves reserved
 * 1 medium onion, chopped
 * 2 cloves garlic, crushed
 * 1 tablespoon coriander seeds, lightly crushed
 * 4 medium tomatoes, peeled and chopped
 * ½ medium cauliflower, divided into florets
 * ¾ cup green beans, trimmed
 * 1½ cups button mushrooms, halved or quartered
 * salt and freshly ground black pepper
 * 2 – 3 tablespoons chopped fresh parsley

Directions

 * 1) Warm the oil in a large saucepan over moderate heat; add the fennel and Onion.
 * 2) Cover and cook for 5 minutes.
 * 3) Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
 * 4) In a separate pan steam the cauliflowers and green beans until just tender.
 * 5) Once the fennel and tomato mixture is ready, add the Mushrooms and cook gently for 3 to 4 minutes.
 * 6) Stir in the cauliflowers and green beans, and season with salt and black pepper.
 * 7) Remove from the heat and set aside.
 * 8) Sprinkle with parsley and serve warm or cool.