VEGETABLES À LA GRECQUE
4 servings
These mixed vegetables become aromatic by simmering in a seasoned marinade. They make excellent hors d’oeuvre or additions to salads or an antipasto tray.
Prepare:
- 2 pounds mixed vegetables
Suitable choices include artichoke hearts, julienned carrots, cauliflower florets, celery or fennel pieces, trimmed green beans, whole or halved mushrooms, pearl onions, strips of bell pepper, and whole olives. Eggplant slices or strips are delicious, but they should be salted first; see here.
Squeeze over the cut vegetables to prevent browning:
- Juice of 2 lemons
Reserve 2 of the lemon shells and place in a medium stainless steel or enameled saucepan along with:
- 4 cups water, or 3 cups water and 1 cup dry white wine
- ½ cup olive oil
- (3 shallots, peeled and halved)
- 2 garlic cloves, smashed
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- 6 sprigs parsley
- 12 whole black peppercorns
- (10 coriander seeds, crushed)
- 1 teaspoon salt
- (1 teaspoon dried oregano)
- (⅛ teaspoon fennel or celery seeds)
Bring to a boil over high heat, reduce the heat, cover, and simmer for 15 minutes. Add the vegetables and cook until tender. Remove the vegetables with a slotted spoon, and place in a bowl. Let the marinade cool, pour through a strainer, then cover the vegetables with the marinade to store in the refrigerator for up to 3 days. Bring to room temperature to serve. After the vegetables have been eaten, use the marinade for sauces or reuse to cook more vegetables.