Host An Unforgettable Book Club Party

A healthy mosaic of vegetables with a light dressing is a complement to any meal.  The pine nuts in this vegetable medley dish add a nice and flavorful crunch.

Inspired by Clara and Mr. Tiffany

Prep Time:  20 minutes        Yield:  6-8 servings

Ingredients

• 8 cups of water
• 1 tablespoon salt
• 1/2 pound fresh asparagus
• 1/2 pound fresh green beans
• 3-4 carrots, sliced
• 10 small boiling onions
• 2 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Kosher or sea salt
• 1/2 teaspoon coarse ground pepper
• 1/2 cup pine nuts, roasted*

Instructions

1. Add water and salt to large saucepan and bring to boil.
2. Cook vegetables in boiling water 5 minutes; drain.  Place vegetables in large serving bowl.
3. Whisk together oil, vinegar, salt, and pepper.  Toss the dressing with vegetables.  Sprinkle with pine nuts.

*Roasting Pine Nuts:  Place pine nuts in a small pan over medium high heat.  Shake pan frequently until pine nuts roast to a golden brown.

Vegetables and Sides  This post is filed under : vegetables  

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