Summer vegetables in olive oil

Summer vegetables in olive oil

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

Any assortment of vegetables – carrots, broccoli, snowpeas, beans and beetroot – can be lightly boiled, refreshed and then dressed with oil and salt to make a delicious summer vegetable salad. You can serve them hot, but to my mind there is nothing like a cold platter of gorgeous vegetables resplendent in a glossy coating of oil – and maybe a little vinegar and lemon juice – for a hot summer evening.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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