| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head cauliflower; broken into florets |
| 3 |
lg |
Broccoli stalks; cut into florets |
| 3 |
lg |
Carrots; peeled, sliced diagonally |
| 1/2 |
lb |
Mediterranean olives; (such as cracked green Sicilian olive or Kalamata olives) |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Olive oil |
| 4 |
|
Oil-packed sun-dried tomatoes; chopped |
| 1 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried crushed red pepper |
|
|
Lemon wedges |
|
8 |
Servings. |
INSTRUCTIONS
Steamed cauliflower florets, broccoli florets and carrot slices are mixed
with olives and tossed with a sun-dried tomato and oregano vinaigrette in
this Italian-inspired starter "from the garden."
Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold
water; drain well. Steam broccoli until just crisp-tender, about 4 minutes.
Rinse with cold water; drain well. Steam carrots until just crisp-tender,
about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli,
carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover
vegetables and chill.)
Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes,
oregano and dried red pepper. Pour dressing over vegetables and stir to
coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can
be prepared 2 hours ahead. Let stand at room temperature, tossing
occasionally.)
Bon Appétit March 1994
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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