Prep 30 mins
Cook 1 hr
So simple it almost seems silly to post it. This is a great summer side dish or salad when the veggies are at their peak. This is just a suggestion of veggies to use add more to the list (as I do) or change it as the harvest changes. Its very important to use a very good, flavorful oil here. I got this from about.com and they never gave how many servings so I am guessing. I usually make a big batch of this and keep it in the fridge to use for a few days. The leftovers are always great tossed with pasta or risotto. The cook time is the chill time. We sometimes add a drizzle of vinegar at the table and/or a handful of grated cheese if it strikes our fancy.
- 680.38 g potatoes, peeled and cut into chunks
- 3-4 carrots, peeled
- 226.79 g beet
- 226.79 g zucchini
- 226.79 g string bean, ends snapped off and strings removed
- olive oil
- capers packed in salt (optional)
- 14.79 ml parsley, minced and other optional herbs you have in your garden (basil, oregano, rosemary are all nice)
- salt and pepper
- Boil or steam all the vegetables keeping in mind they cook at different rates so you'll either have to do them in batches or different pots.
- Cook them to your taste. Some I like crisp-tender, others well done.
- Drain them and let them cool enough to handle them.
- Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl.
- If you are using capers, stir them in now.
- Season with olive oil to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.
Outstanding! Loved the addition of capers and fresh herbs, in my case basil and rosemary. I would recommend boiling the beets for a few minutes, then add the carrots, then potatoes, then the beans and zucchini. It worked out perfectly for me that way. Thank you.
so simple and yet amazing. I had some Chioggia Beets and tons of zucchini from my garden, so i was looking for a recipe using both. I like to put a sprig of rosemary in the water when I steam veggies because it infuses the flavor. I also used parsley and a little bit of thyme. I didnt use very much olive oil... maybe just a tsp. i am also impatient so I just put it all in the freezer for 10 minutes to cool. an amazing use of the products of my garden