| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Vegetables, Side dish | 8 | Servings |
INGREDIENTS
| 1 | bn | Broccoli |
| 1 | Head cauliflower, | |
| Cut into flowerets | ||
| 3 | Potatoes, peeled and | |
| Sliced 1/4 inch thick | ||
| 3 | tb | Olive oil |
| 1 | tb | Safflower oil |
| 3 | Cloves garlic, finely | |
| Chopped | ||
| 2 | c | Chopped tomatoes, fresh |
| If possible (drain canned) | ||
| 22 | Black olives (about) | |
| Hot pepper flakes to | ||
| Taste (Optional) | ||
| 1 | tb | Dried oregano |
| Salt and freshly ground | ||
| Black pepper to taste | ||
| 1 | tb | Olive oil |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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