Vegetables a la Grecque Recipe

Name: Vegetables a la Grecque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup good olive oil; 1/2 cup white-wine vinegar; 1/4 cup red-wine vinegar; 4 tablespoons good white wine; 4 cups water; 5 1/2 teaspoons iodized salt; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; 3 teaspoons brown sugar; 2 whole dried chilies; 2 whole bay leaves; 1 teaspoon saffron threads; A few whole branches fresh thyme; 1 medium onion, halved vertically, then sliced vertically; 2 cups thinly, vertically cut fennel; 6 cups quartered cauliflower or flavorful mushrooms, like trumpets, king oysters and creminis (separated by type); 2 cups thinly, diagonally cut celery

Servings: persons

1 cup good olive oil
1/2 cup white-wine vinegar
1/4 cup red-wine vinegar
4 tablespoons good white wine
4 cups water
5 1/2 teaspoons iodized salt
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 teaspoons brown sugar
2 whole dried chilies
2 whole bay leaves
1 teaspoon saffron threads
A few whole branches fresh thyme
1 medium onion, halved vertically, then sliced vertically
2 cups thinly, vertically cut fennel
6 cups quartered cauliflower or flavorful mushrooms, like trumpets, king oysters and creminis (separated by type)
2 cups thinly, diagonally cut celery

1
In a pot, bring the liquids, spices and herbs to just below a boil.
2
Cook each vegetable, separated by type, in the seasoned liquid.
3
Start with the onion, then fennel, then cauliflower or mushrooms, then celery.
4
Cook each until it can be pierced with a knife and tastes delicious.
5
As each batch is done, scoop it out with a slotted spoon or a hand-held sieve.
6
Place on a cookie sheet to cool.
7
If spices or bits of herb stick to the vegetables, put what you can back in the pot and dont worry about the rest everything will marinate together, so things will redistribute.
8
When all the vegetables are cooked, layer them in a 1-quart Mason jar it looks nice if you do mushrooms, then onions and so on.
9
Pour all of the cooking liquid over them, without straining.
10
The olive oil in the liquid will rise to the top and create a seal.
11
Serve alone as an hors doeuvre, or as part of a salad, or on little buttered toasts.
12
Or in an omelet.
13
Or in a sandwich.
14
Anywhere, really, but in a strawberry tart.
15
Refrigerate for up to a month.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup good olive oil, 1/2 cup white-wine vinegar, 1/4 cup red-wine vinegar, 4 tablespoons good white wine, and more.

Yes, Vegetables a la Grecque falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetables a la Grecque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions