Vegetables A La Grecque

A marinade in which to cook vegetables for appetizers or hors d’oeuvres. Greek cuisine uses even more olive oil than Italian . . .

• 2 cups water
• ½ cup olive oil
• ¼ cup lemon juice, or white wine vinegar
• 1 bay leaf
• 1 stalk of celery
• 1 tsp minced parsley

Combine in a saucepan, add a package of almost any frozen vegetable (or 1½ cups suitable raw vegetable) and cook gently for 15 minutes. Chill the vegetable in the cooking liquor overnight before serving.

Suitable vegetables: artichoke hearts, French-style beans, tiny Brussels sprouts, cauliflower, celery root, mixed veg­etables.

Filed under Vegetables recipes, Gourmet recipes, Appetizers.
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