Vegetable Platter With Dip
13 ingredients
3 steps
Ingredients
- 7 oz green beans
- 4 tbsp sugar
- 2/3 cup white wine vinegar
- 1 lb small carrots, peeled, halved lengthwise
- 1 None eggplant, cut into long pieces
- 2 None zucchini, cut into long pieces
- 1 None cauliflower, divided into florets
- None None fresh herbs, for garnish
- 1 (7 oz) can tuna in brine, drained, coarsely chopped
- 1 clove garlic, minced
- 4 sprigs fresh thyme, leaves picked
- a splash lemon juice
- 4 tbsp mayonnaise
Directions
-
1Blanch green beans in boiling salted water for 2 mins. Drain.
-
2Melt sugar in a large frying pan. Add vinegar and 3/4 cup water. Add carrots and simmer for 5 mins. Add remaining vegetables and cook for 3 mins. Season. Arrange on a serving platter and garnish with fresh herbs.
-
3Meanwhile, combine tuna, garlic, thyme, lemon juice and mayonnaise. Season. Serve with vegetable platter.
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