Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn Broccoli
1 Head cauliflower,
Cut into flowerets
3 Potatoes, peeled and
Sliced 1/4 inch thick
3 tb Olive oil
1 tb Safflower oil
3 Cloves garlic, finely
Chopped
2 c Chopped tomatoes, fresh
If possible (drain canned)
22 Black olives (about)
Hot pepper flakes to
Taste (Optional)
1 tb Dried oregano
Salt and freshly ground
Black pepper to taste
1 tb Olive oil

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 500 F oven
until vegetables are cooked, about 20 minutes. Do not overcook.

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