Ingredients:

  • 1/2 cup olive oil
  • 1/3 cup white vinegar
  • 1/3 cup dry white wine or vermouth
  • 1 teaspoon salt
  • 2 shallots, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 or 2 cloves garlic
  • Tabasco sauce
  • 1 teaspoon thyme, tarragon, oregano, or basil
  • 1 pound string beans, 1 large eggplant cubed, 1 pound fresh button mushrooms, or 1 pound peeled pearl onions

Recipe notes: Cook each vegetable separately to avoid overcooking.

RECIPE

Vegetables a la Grecque

James Beard

Author and Educator

Greek-style marinated vegetables are a wonderful solution to the question of what to do with the bounty of glistening vegetables at our farmers’ markets in late summer. All the green beans, mushrooms, onions, leeks, and eggplants at the peak of their freshness can be prepared in this delicious manner. Since they are eaten cold, rather than hot, they can be made in advance, and in quantity, and served as needed. With this versatile preparation, you can offer marinated onions or mushrooms as a cocktail tidbit, or have a delightful side dish of green beans “a la grecque” with grilled foods or salads.

Yield: 6 to 8 servings

Method:

Combine the first 10 ingredients in a saucepan large enough to hold the poaching liquid and vegetables. Place vegetables in the pan and add enough water to barely cover. Bring to a boil very slowly, then reduce the heat and poach until the vegetables are just crispy tender. Do not overcook! Remove the vegetables from the liquid and set aside.

Taste the liquid for seasoning, to see if it needs more salt, reduce slightly, and let it cool. When it is well cooled, pour it over the vegetables and chill lightly in the refrigerator.

Serve sprinkled with chopped parsley.