Verdure Cotte al Limone e Olio

Name: Verdure Cotte al Limone e Olio (Salad of Cooked Vegetables with Lemon and Oil)
Cuisine: Italian
Ingredients: 2 large carrots, peeled and cut into quarters; 2 fennel bulbs, trimmed and sliced; salt and pepper; salt and pepper; 200 g red peppers, de-seeded and cut into eighths; 8 asparagus stalks, trimmed; 100 g green (French) beans, trimmed; 2 courgettes, trimmed and cut lengthways into thick strips; good extra virgin olive oil; juice of 1 lemon

Salad of Cooked Vegetables with Lemon and Oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Vegetables, either simply steamed or boiled and dressed just with extra virgin olive oil and lemon juice, are to die for. Try if you can to get hold of Sicilian lemons or those from the Amalfi coast-their perfume and taste are unbeatable.”

Ingredients

2 large carrots, peeled and cut into quarters
2 fennel bulbs, trimmed and sliced
salt and pepper

Europe
Italy
Vegan
Gluten-free
Mediterranean

Method

Put the carrots and fennel into a large pan of boiling salted water, and cook for 15 minutes. Then add the peppers, asparagus, beans and courgettes and cook for another io minutes, until soft. Remove from the heat, drain and leave to cool.

Once cooled, arrange the vegetables on a serving platter, making a display with a nice sense of colour and shape. Drizzle with the olive oil and some