Yield: 8 servings
Measure | Ingredient |
---|---|
1 bunch | Broccoli |
1 \N | Head cauliflower, |
\N \N | Cut into flowerets |
3 \N | Potatoes, peeled and |
\N \N | Sliced 1/4 inch thick |
3 tablespoons | Olive oil |
1 tablespoon | Safflower oil |
3 \N | Cloves garlic, finely |
\N \N | Chopped |
2 cups | Chopped tomatoes, fresh |
\N \N | If possible (drain canned) |
22 \N | Black olives (about) |
\N \N | Hot pepper flakes to |
\N \N | Taste (Optional) |
1 tablespoon | Dried oregano |
\N \N | Salt and freshly ground |
\N \N | Black pepper to taste |
1 tablespoon | Olive oil |
Skin broccoli stems and quarter them lengthwise. Cut flowerets into large pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then drain. Heat the oils in a medium skillet and add one third the chopped garlic. When garlic begins to color, add tomatoes and simmer, covered, for 5 minutes. Place the blanched vegetables in a large, shallow baking dish, add the rest of the ingredients, including the remaining chopped garlic. Toss lightly, then spread the tomatoes on the surface. Cover and bake in a preheated 500 F oven until vegetables are cooked, about 20 minutes. Do not overcook.