Ingredients

• 1/2 lb fresh green beans
• 3/4 lb fresh carrot (about 4 large carrots)
• 3 leeks
• 1/2 lb mushroom
• 1/2 lb zucchini (about 2 medium)
• 2 cups water
• 1/2 cup white wine
• 1/2 cup lemon juice
• 1/4 cup extra-virgin greek olive oil
• 2 green onions, chopped
• 3/4 teaspoon salt
• 6 whole black peppercorns
• 1/2 teaspoon dried thyme leaves
• 3 sprigs parsley
• 1/2 cup chopped fresh parsley

Instructions

1. Prepare vegetables: In colander, under cold running water, wash green beans; drain well. Cut off ends, leaving beans whole. Set aside. Wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.

2. Trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. With sharp knife, cut in half lengthwise. Wash under cold running water to remove any sand. Wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.

3. Wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.

4. Prepare cooking liquid: In large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. Over medium heat, bring to boiling. Add the leeks; simmer, covered, until tender - about 5 minutes. With slotted spoon, remove leeks to shallow dish. Return liquid to boiling. Add carrots; simmer, covered, 10 minutes or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.

5. Add green beans; simmer, covered, 7 minutes, or until tender. With slotted spoon, remove beans to shallow dish. Return liquid to boiling. Add zucchini; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.

6. Add mushrooms; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to dish. Arrange vegetables in serving dish.

7. Reduce liquid to 2/3 cup; spoon over vegetables. Sprinkle with parsley. Serve hot as side dish or chilled as appetizer.