This is an Italian recipe for slightly marinated broccoli, cauliflower, and carrots that my family really likes. I make a really big bowl and everyone likes to snack on it as well as to include it with a meal. The recipe comes from the book May All Be Fed by John Robbins. Here is my revision of it. This makes a big batch in a large bowl. For a smaller version see the variation below.

Garden Veggie Antipasto

• 1 large cauliflower
• 2 bunch(es) broccoli
• 3 lb. bag carrots, washed and cut into 2″ chunks

Cut up all the pieces into small florets and chunks and lightly steam.  I put the carrot chunks and broccoli/cauliflower florets in a large steamer; carrots first.  I also like to include much of the stalks and cauliflower leaves. They are good for you too. Let them steam for 5 minutes. It brings out the color and they are still crunchy.

• 1/4 cup each apple cider vinegar and extra virgin olive oil
• 2 Tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp garlic granules

Just drizzle the vinegar and oil over the vegetables, sprinkle the seasonings and stir well with a big spoon.  Let set in the fridge. This is a large recipe, perfect for a family of six.

Variation for a smaller batch: 1 small cauliflower, 1/2 bunch broccoli, 3 carrots, 1 tsp each of basil, oregano, thyme, garlic; then salt to taste 1/2-1 tsp.