Sauté of Mixed Vegetables
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy but labor intensive

This dish is a great way to use up small amounts of several fresh vegetables.  It is also fine tossed with penne or with a grilled meat such as Grilled Skewers of Sausage, Orange and Bay Leaf.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 30 minutes

6 ounces green beans, trimmed, cut into 1-inch  lengths

6 ounces broccoli, separated into florets

1 tablespoon tomato paste

1/2 cup hot water

1/3 cup extra-virgin olive oil

1 celery stalk, finely chopped

2 garlic cloves, finely chopped

1 small green bell pepper, seeded and thinly sliced

4 salted anchovy fillets, rinsed

5 large green olives, pitted and chopped

3 tablespoons chopped fresh oregano leaves

Salt and freshly ground black pepper to taste

1. Bring a large saucepan of lightly salted water to a boil.  Plunge the green beans and broccoli into the water for 3 minutes, then drain and set aside.  Dissolve the tomato paste in the hot water.

2. In a skillet, heat the olive oil over medium heat, then cook the celery, garlic, and green pepper until softer, stirring often, about 4 minutes.  Add the anchovies, green olives, and fresh oregano and keep stirring for another minute or until the anchovies have melted.

3. Add the blanched green beans and broccoli, season with salt  and pepper, then cook, stirring or shaking the pan for 2 to 3 minutes.  Now pour in the diluted tomato paste, stir, and cook for 4 minutes.  Remove from the heat, place onto a serving platter and let the vegetables rest for 10 minutes before serving.

Variation: 

Note: 

Posted: 01/03/2007

Referenced Recipes:

Grilled Sausage, Orange, and Bay Leaf Skewers