Vegetables a la Grecque

  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 8 servings
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1/4 cup grapeseed oil

1 yellow squash, diced

1 zucchini, diced

1 red onion, diced

15 button mushrooms, cut in quarters

2 cups cauliflower florets, blanched

1 cup broccoli florets blanched

1 cup celery, cut into 1-inch slices

1/2 cup pitted kalamata olives

1/2 cup freshly squeezed lemon juice

1/2 cup light olive oil

1 teaspoon red chili flakes

2 teaspoons chopped fresh tarragon leaves

1/2 cup rice wine vinegar

Salt and freshly ground black pepper

1/2 cup chopped scallions


In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.

Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.

Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.

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