- This classic French technique transforms simple vegetables into a refreshing make-ahead side.
- A mix of wine, vinegar, and olive oil plus herbs and spices gives them light, briny flavor with herbaceous depth.
- Served cool, the vegetables are tender yet vibrant — perfect alongside roasted meats or pâté.
In France, vegetables prepared à la Grecque (“in the Greek style”) are simmered with vinegar or lemon, olive oil, and coriander and other seasonings, then allowed to marinate in the refrigerator and served cool. The vegetables make a terrific first course, maybe with a portion of pâté, or as a piquant accompaniment to cold roasted meats or poultry.
The best vegetables to prepare à la Grecque
Use firm, fresh veggies that hold their shape when blanched. Carrots, onions, and mushrooms are called for here, but other good options include green beans, eggplant, fennel, cauliflower, artichoke hearts, zucchini, and/or asparagus. Since different vegetables cook at different rates, simmer them in batches according to density so that everything is optimally tender-crisp off the heat.
Notes from the Food & Wine Test Kitchen
- Do your best to cut each of the vegetables uniformly to ensure the pieces cook at the same rate.
- Simmer the vegetables just until tender-crisp — they should retain their color and structure. Overcooking makes them mushy once marinated.
- For the best flavor, marinate at least two to three hours or overnight in the refrigerator. Serve at room temperature for the fullest flavor.
- If you like, add fresh herbs such as parsley, dill, chervil, or tarragon right before serving for color and brightness.
