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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
1 lb small red potatoes |
1 lb asparagus, trimmed |
1/2 lb sugar snap peas, trimmed |
1 small head cauliflower (1 1/4 lb) |
1 tablespoon olive oil |
3 mixed red and yellow bell peppers, cut into 1/2-inch-wide strips |
1 pt assorted cherry tomatoes |
accompaniment: anchovy mayonnaise , cilantro chutney , romesco sauce |
Directions:
1. Cover potatoes with salted cold water by 1 inch in a 4-quart pot and boil, uncovered, until tender, 10 to 15 minutes. Drain in a colander and halve if large.
2. While potatoes boil, steam asparagus in a steamer set over boiling water, covered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then pat dry.
3. Steam sugar snaps in steamer set over boiling water, covered, until crisp-tender, about 1 minute. Transfer with slotted spoon to ice water to stop cooking, then pat dry.
4. Preheat broiler.
5. Cut cauliflower into large florets (about 3 inches long and 2 inches wide), then cut florets lengthwise through stem into flat 1/2-inch-wide slices. Gently toss with oil and salt to taste in a bowl and arrange in 1 layer on a broiler pan. Broil 3 inches from heat, turning over once, until cauliflower is crisp-tender and edges are brown, about 5 minutes total.
6. Arrange cooked vegetables (warm or at room temperature), bell peppers, and tomatoes separately or mixed on 1 or 2 platters and serve with dips: anchovy mayonnaise, cilantro chutney, and romesco sauce.
7. Cooks' notes: Asparagus and sugar snaps can be steamed 4 hours ahead and chilled separately, wrapped in dampened paper towels in a sealed plastic bag. Bring to room temperature before serving. Potatoes can be boiled 2 hours ahead and kept at room temperature. Cauliflower is best broiled just before serving.
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