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A classical Roman spring vegetable dish. Supremely simple. It goes with almost anything that doesn't totally overpower it, but personally I love to eat it with just some crusty bread. You can use almost any spring vegetable instead of the ones mentioned here. The quality of the olive oil is very important. Use as little pepper and salt as possible; the idea is that the taste of the vegetables are expressed as purely as possible. Adapted from a recipe by Matthew Evans.
Units: US | Metric
Serving Size: 1 (232 g)
Servings Per Recipe: 4