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| 1 | Head cauliflower; broken into florets |
| 3 gross | Broccoli stalks; cut into florets |
| 3 gross | Carrots; peeled, sliced diagonally |
| 1/2 x ca. 450 g | Mediterranean olives; (such as cracked green Sicilian olive or Kalamata olives) |
| 3 Esslöffel | lemon juice fresh |
| 1/2 Tasse | olive oil |
| 4 | Oil-packed sun-dried tomatoes; chopped |
| 1 Teelöffel | oregano dried |
| 1/4 Teelöffel | Dried crushed red pepper |
| | Lemon wedges |
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Steamed cauliflower florets, broccoli florets and carrot slices are mixed with olives and tossed with a sun-dried tomato and oregano vinaigrette in this Italian-inspired starter "from the garden."
Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes. Rinse with cold water; drain well. Steam carrots until just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)
Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally.)
8 Servings.
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