Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bunch         broccoli
   1      head          cauliflower
                        cut into flowerets
   3                    potatoes -- peeled and
                        sliced 1/4 inch thick
   3      tablespoons   olive oil
   1      tablespoon    safflower oil
   3      cloves        garlic -- finely
                        chopped
   2      cups          chopped tomatoes -- fresh
                        if possible -- (drain canned)
  22                    black olives -- (about)
                        hot pepper flakes to
                        taste -- (optional)
   1      tablespoon    dried oregano
                        salt and freshly ground
                        black pepper to taste
   1      tablespoon    olive oil

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.