Vegetables a la Grecque Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 7 - medium carrots, peeled, cut into thin round slices
  • - salt
  • 2 - large zucchini, ends removed, cut into rounds
  • 1 - medium eggplant, peeled, cubed
  • 2/3 cups - olive oil
  • 1/4 cups - white wine vinegar
  • 2 cloves - garlic, minced
  • 1 teaspoons - mustard seeds
  • 1 teaspoons - tarragon
  • 1 teaspoons - chervil
  • 1/2 teaspoons - salt
  • 1/2 pounds - mushrooms, sliced
  • - lettuce leaves, for serving
  • Directions:

    Blanch carrots in boiling water for 2 minutes until crisp-tender. Drain; rinse under cold water.

    Generously salt zucchini and eggplant; let stand on paper towel for 30 minutes. Pat dry.

    Mix oil, vinegar, garlic, mustard seeds, tarragon, chervil and salt in a medium saucepan; heat to a boil. Reduce heat and simmer 5 minutes. Cool slightly.

    Mix carrots, eggplant, zucchini and mushrooms. Pour warm dressing over vegetables. Cover and refrigerate over night.

    Serve on a bed of lettuce leaves.

    Brief Description

    Blanched vegetable salad with dressing; refrigerated overnight before serving.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Greek

    Prep Time: 8 hour(s) 50 min
    Cook Time: 7 min

    Posted By:


    Posted On:

    May 5, 2020

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