VEGETABLES A LA GRECQUE (2-Step Cookery) A marinade in which to cook vegetables for appetizers or hots d’foeuvres. Greek cuisine uses even more olive oil than Italian . . . 2 cups water 1/2 cup olive oil 1/4 cup lemon juice, or white wine vinegar 1 bay leaf 1 stalk of celery 1 tsp minced parsley Combine in a saucepan, add a package of almost any frozen vegetable (or 1½ cups suitable raw vegetable) and cook gently for 15 minutes. Chill the vegetable in the cooking liquor overnight before serving.  Suitable vegetables: artichoke hearts, French-style beans, tiny Brussels sprouts, cauliflower, celery root, mixed vegetables.