Mixed Vegetables with Capers and Olive Oil
(Adapted from: Vegan Italiano)
1 medium red potato, cut into bite sized chunks
1 large carrot, peeled and diced into ¾ inch slices*
1 medium zucchini cut in ¾ inch slices
2 tbsp extra-virgin olive oil
1 tsp lemon juice
1 tbsp capers, drained
1 tbsp flat-leaf parsley, finely chopped
Coarse salt and pepper to taste
Bring medium sauce pot filled with salted water to a boil. Add potatoes and carrots and reduce heat to medium-high; cook, partially covered, for 10 minutes. Add zucchini and cook, partially covered, for 5 minutes or until all vegetables are tender, but still somewhat firm. Drain well and transfer to a large serving bowl. Add the rest of the ingredients and toss to combine. Can be served warm, at room temperature, or chilled (refrigerate a least 3 hours, or up to 1 day).
Makes 2 side dishes
*My organic carrot was yellow, so the color isn’t as vibrant in the photo.
Eaten with: Lemon Pepper Rosemary Roasted Chicken (olive oil, McCormick’s Citrus and Pepper seasoning, crushed dried Rosemary, coarse sea salt).