Title: Verdura Mista (Mixed Vegetablse)
Categories: Italian Vegetable
Yield: 8 Servings
| 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 |
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.