It's difficult to imagine summer without mixed boiled vegetables served cold. It's equally difficult to give a recipe, because there really isn't one: its composition depends upon what looks good in the produce section of the supermarket, or what the greengrocer has. In any case, if you make it in bulk, say a heaping salad bowl's worth, and keep it in the refrigerator, you'll have a refreshing side dish for several meals.
You'll want:
You'll want:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- About 1 1/2 pounds (700 g) potatoes, peeled and cut into chunks
- 3-4 carrots
- 1/2 pound (200 g) or more beats
- 1/2 pound (200 g) baby zucchini
- 1/2 pound (200 g) string beans, ends snapped off and strings removed
- Whatever other vegetables strike your fancy
- Olive oil or mayonnaise to taste
- Salted capers to taste (optional)
- 1 tablespoon minced parsley
- Salt and pepper to taste
Preparation:
Boil, or better yet, steam all the vegetables. Since they cook at different rates you will want to do them in separate pots; the potatoes, beets and carrots in one pot, the zucchini in another, and the string beans in a third.When the vegetables are fork tender they will be done; remove them from their pots and let them cool. Peel the beets at this point, then chop all the vegetables into bite-size pieces and combine them in a bowl. If you are using capers, stir them in. Then season with olive oil or mayonnaise, or a combination of the two, to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming in condiment either. Check seasoning, chill, and the vegetables are ready.
