Verdura mista (mixed vegetablse)

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.

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