Bollito Misto Di Verdure (Boiled Mixed Vegetables)

“So simple it almost seems silly to post it. This is a great summer side dish or salad when the veggies are at their peak. This is just a suggestion of veggies to use add more to the list (as I do) or change it as the harvest changes. Its very important to use a very good, flavorful oil here. I got this from about.com and they never gave how many servings so I am guessing. I usually make a big batch of this and keep it in the fridge to use for a few days. The leftovers are always great tossed with pasta or risotto. The cook time is the chill time. We sometimes add a drizzle of vinegar at the table and/or a handful of grated cheese if it strikes our fancy.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Boil or steam all the vegetables keeping in mind they cook at different rates so you'll either have to do them in batches or different pots.
  2. Cook them to your taste. Some I like crisp-tender, others well done.
  3. Drain them and let them cool enough to handle them.
  4. Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl.
  5. If you are using capers, stir them in now.
  6. Season with olive oil to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.

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