modified from a recipe by Jonathan Waxman, A Great American Cook
12 radishes, trimmed and halved or quartered if they’re large
1 can garbanzo beans, drained and rinsed
1 red bell pepper, stemmed, seeded, and cut into bite-sized squares
1 green bell pepper, stemmed, seeded, and cut into bite-sized squares
1 medium zucchini, cut into half moons
1 medium yellow summer squash, quartered and sliced
1 medium green-striped summer squash, quartered and sliced
8 purple potatoes, quartered
1/2 small cauliflower head, trimmed into florets
1 small broccoli, trimmed into florets
4 Tbs. butter
salt and pepper
1/2 pint heirloom cherry tomatoes
1/2 cup chopped basil, rosemary and Italian parsley
Bring two large saucepans of salted water to a boil. Add the potatoes to one pan and cook for 5 minutes. Add the radishes and cook for 5 minutes more, until both are tender. Drain well.
Add the cauliflower and broccoli to the other saucepan and cook until tender, 5 minutes.
Melt the butter in a large skillet over medium heat. Add the peppers and squash and cook for 5 minutes. Season with salt and pepper and add the blanched vegetables. Cook for 5 minutes more or until all the vegetables are tender.
Check the seasoning, stir in the tomatoes, beans, and herbs and heat briefly to warm. Serve.
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