See Also: Appetizers · Cooking Club · Vegetable Dishes
Vegetable Flower Power or Powerful Vegetables!
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this as a snack or appetizer...everyone enjoys the fresh flavors of the varieties of vegetables. You choose your cooking style and your vegetables. Use a variety of colors and be an artist in arrangement!
1/4 cup extra virgin olive oil
3 tablespoons white wine vinegar, or rice wine vinegar
1 tablespoon fresh or 1 teaspoon dried tarragon
1 tablespoon fresh or 1 teaspoon dried oregano
pinch of nutmeg
1/4 teaspoon sea salt
1/8 teaspoon freshly ground peppercorns
1-2 fresh young carrots, sliced at an angle
4 small yellow squash, sliced
3 small zucchini, sliced
1 medium purple onion, sliced
other interesting vegetables as desired and in season.
Combine oil, vinegar, and seasonings in measuring cup, whisking well. Set aside. Arrange vegetables on a glass or ceramic plate in a flower pattern. Cover with waxed paper or large kale leaves, etc. Cook in microwave 4-5 minutes, (5 minutes per pound as a guide) or until tender. Do not over cook. Pour dressing over and serve.
OR, arrange vegetables on a plate, place on a vegetable steamer opened to its widest and steam over gently boiling water until tender. OR, arrange vegetables on an oven proof baking platter and roast at 375 degrees for about 30-45 minutes. Or, arrange the vegetables on a cedar or alder plank following the manufacturers directions and place in oven to roast/smoke. Or, grill the vegetables on a stove top grill pan or outdoor barbecue grill and then arrange on a platter in flower design. OR, eat the vegetables raw drizzled with the dressing.
Recipe created 1995-01-01.
