Recipe - Vegetables Fromage

1 Head cauliflower; broken
into florets
3 lg Broccoli stalks; cut into
florets
3 lg Carrots; peeled, cut or sliced up
diagonally
One half pound Mediterranean olives; (such
as cracked green Sicilian
olive or Kalamata olives)
3 tablespoon Fresh lemon juice
One half cup Olive oil
4 Oilpacked sundried
tomatoes; chopped
1 teaspoon Dried oregano
One fourth teaspoon Dried crushed red pepper
Lemon wedges

Steamed cauliflower florets, broccoli florets and carrot slices are mixed
with olives and tossed with a sundried tomato and oregano vinaigrette in
this Italianinspired starter "from the garden."

Steam cauliflower until just crisptender, about 6 minutes. Rinse with cold
water; drain well. Steam broccoli until just crisptender, about 4 minutes.
Rinse with cold water; drain well. Steam carrots until just crisptender,
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.)

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