Assorted Vegetables Recipe

Name: Assorted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb small red potatoes; 1 lb asparagus, trimmed; 1/2 lb sugar snap peas, trimmed; 1 small head cauliflower (1 1/4 lb); 1 tablespoon olive oil; 3 mixed red and yellow bell peppers, cut into 1/2-inch-wide strips; 1 pt assorted cherry tomatoes; Accompaniment:; ,; ,

Servings: persons

1 lb small red potatoes
1 lb asparagus, trimmed
1/2 lb sugar snap peas, trimmed
1 small head cauliflower (1 1/4 lb)
1 tablespoon olive oil
3 mixed red and yellow bell peppers, cut into 1/2-inch-wide strips
1 pt assorted cherry tomatoes
Accompaniment:
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1
Cover potatoes with
2
by 1 inch in a 4-quart pot and boil, uncovered, until tender, 10 to 15 minutes. Drain in a colander and halve if large.
3
While potatoes boil, steam asparagus in a steamer set over boiling water, covered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then pat dry.
4
Steam sugar snaps in steamer set over boiling water, covered, until crisp-tender, about 1 minute. Transfer with slotted spoon to ice water to stop cooking, then pat dry.
5
Preheat broiler.
6
Cut cauliflower into large florets (about 3 inches long and 2 inches wide), then cut florets lengthwise through stem into flat 1/2-inch-wide slices. Gently toss with oil and salt to taste in a bowl and arrange in 1 layer on a broiler pan. Broil 3 inches from heat, turning over once, until cauliflower is crisp-tender and edges are brown, about 5 minutes total.
7
Arrange cooked vegetables (warm or at room temperature), bell peppers, and tomatoes separately or mixed on 1 or 2 platters and serve with dips: anchovy mayonnaise, cilantro chutney, and romesco sauce.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb small red potatoes, 1 lb asparagus, trimmed, 1/2 lb sugar snap peas, trimmed, 1 small head cauliflower (1 1/4 lb), and more.

Yes, Assorted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Assorted Vegetables

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