Vegetables à la Grecque

Description
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
 * 1/2 	medium cauliflower, divided into florets
 * 3/4 	cup green beans, trimmed
 * 1 1/2 	cups button mushrooms, halved or quartered
 * salt & 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.