| 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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