Recipe - Verdolagas Con Queso

1 bn Broccoli
1 Head cauliflower,
Cut into flowerets
3 Potatoes, peeled and
Sliced One fourth inch thick
3 tablespoon Olive oil
1 tablespoon Safflower oil
3 Cloves garlic, finely
Chopped
2 cup Chopped tomatoes, fresh
If possible (drain canned)
22 Black olives (about)
Hot pepper flakes to
Taste (Optional)
1 tablespoon Dried oregano
Salt and freshly ground
Black pepper to taste
1 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini