Vegetables Greek Style
A popular method of preparing green vegetables
in Greece is to first saute them in olive oil with herbs,
and then steam them with a little water until tender.
In Greece the steaming time traditionally would be 15
to 20 minutes, as most Greeks like their vegetables
well cooked. If you prefer your vegetables al dente,
steam until just barely fork tender.
6 to 8 small zucchini, or 4 small
artichokes and juice of 1 lemon, or 2 pounds ( 1
kg) green beans
2 tablespoons (30 ml) extra virgin
6 to 8 green onions, chopped
2 tablespoons (30 ml) chopped fresh
1 garlic clove, minced
Salt and pepper
Pinch dried oregano
Prepare vegetables in following manner:
wash and dry zucchini, cut off ends, but do not slice.
Break off several outer layers or artichoke leaves,
cut 1 inch (3 cm) off tops, scoop out thistles, rub
with lemon and parboil with juice of 1 lemon and parboil
with juice of 1 lemon until barely tender. Trim ends
off green beans, but leave beans whole; parboil until
Heat olive oil in a skillet, add vegetable
of choice, sprinkle with herbs and seasonings and saute
until vegetables are lightly browned. Lower heat, add
about 3 tablespoons (45 ml) water to skillet, cover
and steam until vegetables are tender. To serve, pour
pan juices over vegetables and sprinkle with additional
chopped fresh parsley. Yield 6 servings.
Nutritional Information Per Serving:
Fat 6 g
Protein 5 g
Carbohydrate 21 g
Sodium negligible unless salt is added.
(If ¼ tsp salt is added this would provide 83 mg. per