Vegetables à la Grecque

Vegetables à la Grecque

The Margaret Fulton Cookbook
Geoff Lung

Almost any vegetable can be cooked Greek style (in sauce à la Grecque). An earthenware flameproof casserole or a flat stainless steel pan is best for cooking vegetables in this manner. They should poach gently in the sauce until just tender. Serve chilled as a first-course appetiser or with crusty French bread as a light lunch dish. Good, too, with grilled meat and poultry.


Quantity Ingredient
vegetable, of choice (See note)
1 tablespoon fresh tarragon
or 1 teaspoon dried tarragon
1 tablespoon lemon juice
1 garlic clove, crushed
1 tablespoon finely chopped parsley
1 tomato, peeled, seeded and diced
a few sprigs fresh thyme
salt and freshly ground black pepper
1 bay leaf
1/4 cup olive oil
1 cup water


  1. Place the ingredients in a heavy-based saucepan or fireproof casserole with the prepared vegetables (see below). Cover and bring to the boil. Reduce the heat and simmer gently until the vegetable is tender but firm. Let the mixture cool, then chill.

The following vegetables may be prepared à la Grecque.

  • mushrooms: Carefully wash 500 g button mushrooms, trim stems and proceed as for above recipe.

    leeks : Select 6 leeks (the smaller the better). Trim the leeks to 4 cm above the forking. Make a slit down the length of one side, not right through, stopping before the roots. Hold the leeks under cold running water, flicking back the leaves to remove all traces of grit or sand. If the leeks are large, say 4 cm across, cut them in halves, lengthwise. Proceed as for above recipe. The leeks are ready when a skewer easily pierces the root end.

    Artichokes : Trim tough outer leaves and stems of artichokes. Cook in boiling, salted water for 15 minutes, drain, add to sauce à la Grecque and cook gently for 30 minutes. Allow to cool. Pull off a leaf at a time and eat the tender base of each leaf. Avoid the ‘choke’ or fuzzy centre. This is usually cut or spooned out (see illustration).

    Zucchini : Cut 8-10 zucchini into slices 6 mm thick. Place in pan with sauce à la Grecque and simmer gently until zucchini is tender but firm, about 4 minutes.


  • Remove any tough, discoloured leaves then snip the sharp points of the outer leaves with scissors.

    Cut one-third off the top of the artichoke and trim the stalk.

    Use a sharp pointed knife to cut the centre leaves out to reveal the choke. This can be done when the artichoke is raw or cooked. Sauce or dressing may then be put into the cavity.
The Margaret Fulton Cookbook
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