Mosaic of Vegetables

Southern Living
4 servings


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5 ounces fresh asparagus
5 ounces fresh green beans
3 carrots, sliced
2 cups fresh broccoli flowerets
10 boiling onions
2 zucchini, sliced
2 cups fresh cauliflower flowerets
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts


Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired.

Cook asparagus and next 6 ingredients in boiling water 5 minutes; drain. Plunge into ice water to stop the cooking process; drain.

Whisk together oil and next 3 ingredients; toss with vegetables.Sprinkle with nuts.

Created date

October 2003