| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Side dish, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | Broccoli | |
| 1 | Head cauliflower | |
| Cut into flowerets | ||
| 3 | Potatoes, peeled and | |
| Sliced 1/4 inch thick | ||
| 3 | T | Olive oil |
| 1 | T | 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 | T | Dried oregano |
| Salt and freshly ground | ||
| Black pepper to taste | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 192.3mg
Potassium: 370.2mg
Carbohydrates: 14.3g
Fiber: 2.8g
Sugar: 1.9g
Protein: 1.9g