Assorted Vegetables

Name: Assorted Vegetables
Cook time: 30 min
Total time: 30 min
Yield: Makes 10 to 12 hors d'oeuvre servings
Ingredients: 1 lb small red potatoes; 1 lb asparagus, trimmed; 1/2 lb sugar snap peas, trimmed; 1 small head cauliflower (1 1/4 lb); 1 tablespoon olive oil; 3 mixed red and yellow bell peppers, cut into 1/2-inch-wide strips; 1 pt assorted cherry tomatoes; Accompaniment: anchovy mayonnaise , cilantro chutney , romesco sauce

July 19, 2005

Cooks' notes:

• Asparagus and sugar snaps can be steamed 4 hours ahead and chilled separately, wrapped in dampened paper towels in a sealed plastic bag. Bring to room temperature before serving. • Potatoes can be boiled 2 hours ahead and kept at room temperature. • Cauliflower is best broiled just before serving.

Recipe notes

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