Mediterranean Vegetable Medley
This blend of cauliflower, squash, red peppers, and sun dried tomatoes is a great way to use the first vegetables of this season and the last vegetables of last year. It's a great accompaniment to any meal, and leftovers can even be folded into an omelette the day after.
Ingredients
1 small head cauliflower, cut into florets
2 medium summer squash, sliced into half-moons
1 roasted red pepper, sliced into strips
¼ cup sun-dried tomatoes, julienned
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil, torn
1 tbsp lemon juice
½ tsp kosher salt
¼ tsp black pepper
2 tbsp toasted pine nuts (optional)
Freshly grated Parmesan or crumbled goat cheese (optional)
Method
- Bring a pot of salted water to a boil. Blanch the cauliflower florets for 2–3 minutes, then drain and set aside.
- Heat olive oil in a large sauté pan over medium-high heat.
- Add the cauliflower and cook until lightly golden, about 5 minutes.
- Add the summer squash and sauté for another 3–4 minutes until just tender.
- Stir in the garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
- Add the roasted red pepper and toss gently to warm through.
- Remove from heat and finish with lemon juice, basil, salt, and pepper.
- Garnish with pine nuts and Parmesan or goat cheese if desired.