Tossed Spicy Vegetables - cooking recipe

Ingredients

2 1/2 c. broccoli florets
2 1/2 c. cauliflower florets
2 Tbsp. olive oil
1 medium onion, sliced
2 Tbsp. minced garlic
1/4 c. chopped fresh parsley
1/4 c. drained capers
2 Tbsp. white wine vinegar
2 tsp. (generous) grated lemon peel
1 tsp. dried oregano
1/2 tsp. dried crushed red pepper
1/2 c. grated Parmesan cheese (about 1 1/2 oz.)

Preparation

Cook broccoli and cauliflower in a large saucepan of boiling water until just tender, about 3 minutes.
Drain.
Heat olive oil in heavy medium skillet over medium heat.
Add sliced onion and minced garlic and saute until soft, about 8 minutes.
Add chopped parsley, capers, white wine, vinegar, lemon peel, dried oregano and crushed red pepper and stir 2 minutes.
Add vegetables and toss until coated and heated through.
Season vegetables to taste with salt and pepper.
Mix in grated Parmesan cheese and serve immediately.
Yield: 4 to 6 servings.