Preparation:
Skin broccoli stems and quarter them lengthwise. Cut flowerets into large pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then drain. Heat the oils in a medium skillet and add one third the chopped garlic. When garlic begins to color, add tomatoes and simmer, covered, for 5 minutes.
Place the blanched vegetables in a large, shallow baking dish, add the rest of the ingredients, including the remaining chopped garlic. Toss lightly, then spread the tomatoes on the surface. Cover and bake in a preheated 500F oven until vegetables are cooked, about 20 minutes. Do not overcook. |
