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Diet Vinaigrette with Six Vegetables


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Diet Vinaigrette with Six VegetablesA colorful vegetable combination that keeps well for days in the refrigerator allowing the dieter to nibble whenever hungry. 

Double the amount of the vinaigrette and keep it well covered in the refrigerator for future use. 

The vinaigrette may be used with a variety of salads.


Ingredients:  6 servings

For vegetables:  or any other vegetables of your choice

¼ kg. flowerets (small cauliflower pieces that are cleaned)

400 g. carrots, peeled, cut to big chunks

¼ kg. zucchini, cut to big chunks

¼ kg. green beans, topped and tailed, cut to 2 cm. lengths

¼ kg. cherry tomatoes

1 yellow bell pepper, cut to 2 cm. squares (optional)


For vinaigrette:  makes 1½ cups

3 tablespoons olive or vegetable oil

1 small onion, finely chopped

3 teaspoons cornflour

¼ cup water

1 cup stock from boiling the vegetables

1 tablespoon fresh thyme, fresh tarragon, or fresh parsley, finely chopped

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

Dash of hot paprika

Salt and freshly ground white pepper


To prepare vegetables: 

1. Place the flowerets in salted boiling water with ¼ teaspoon white vinegar and simmer till almost tender, remove with a strainer to cold water, drain.

2. Repeat the same procedure for carrots but do not add vinegar. 

3. Bring about 3 cups of water with 1 teaspoon salt to the boil and simmer zucchini till almost tender, remove to cold water, and drain.

4. Repeat procedure for the green beans. 

5. Reduce the boiling liquid to end up with 1 cup of vegetable stock, and set aside to prepare sauce.

6. Place all the boiled vegetables in a bowl with the cherry tomatoes and the yellow pepper. 

7. Mix vegetables with some of the sauce and serve, or serve the sauce on the side.


To prepare sauce

1. Place the oil in a pan over low heat and add the onions.  Fry on low heat till tender but not colored, add little water and simmer till water evaporates, add the reserved vegetable stock.

2. Mix the cornflour with the ¼ cup of water, add mixture to the onion-vegetable stock, raise the heat to medium and stir all the time till the mixture comes to the boil, simmer few seconds more till sauce is thick, remove and cool.

3. Add the rest of the ingredients and mix well.  (The sauce keeps for one week well covered in the refrigerator).

© 2005 Cooking Courses Marlene Matar