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Olive Oil-Braised Vegetables

See full recipe on: Saveur



Ingredients

1 cup extra-virgin olive oil
1 tbsp. anchovy paste
1/2 tsp. crushed red chile flakes
6 sun-dried tomatoes, thinly sliced lengthwise
6 cloves garlic, peeled and smashed with the side of a knife
6 sprigs rosemary
1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
1 large zucchini, cut diagonally into 11/2�_-long pieces
1 lb. baby yukon gold or new potatoes
1 medium head broccoli, cut into florets, stalk cut into large pieces
1/2 medium head cauliflower, cut into florets, stalk cut into large pieces
2 tbsp. finely chopped parsley
2 sprigs marjoram, stems removed
Kosher salt and freshly ground black pepper, to taste

Nutrition 4 servings

Per Serving % Daily Value
Calories 624
Fat 55g 84%
Carbs 31g 10%
Protein 6g 12%
Fiber 5g 23%
Cholesterol 0mg 0%
Sodium 54mg 2%
     
Fat
Carbs
Protein

Preparation






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