Ingredients Jump to Instructions ↓

  1. 1 bn Broccoli Black pepper to taste Salt and freshly ground

  2. 1 tb Dried oregano Taste (Optional) Hot pepper flakes to

  3. 22 Black olives (about) If possible (drain canned)

  4. 2 c Chopped tomatoes, fresh Chopped

  5. 3 Cloves garlic, finely

  6. 1 tb Safflower oil

  7. 3 tb Olive oil Sliced

  8. 1/4 inch thick 3 Potatoes, peeled and Cut into flowerets

  9. 1 Head cauliflower,

  10. 1 tb Olive oil

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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