Warm Vegetable Salad



  • 8 ounces new potatoes, scrubbed

  • 2 tablespoons olive oil

  • Sea salt and freshly ground pepper

  • 4 ounces zucchini, cut into ¼-by-3-inch matchstick strips

  • 4 ounces haricots verts, trimmed

  • 4 ounces broccoli florets


  1. Preheat oven to 400 degrees. Place potatoes in a large baking dish. Drizzle with 1 tablespoon oil, and season with salt and pepper. Roast until golden and tender when pierced with the tip of a knife, about 45 minutes. Transfer to a large bowl, keep warm.

  2. Bring a medium saucepan of water to a boil. Add a generous amount of salt. Add zucchini and cook until tender, and the color has set. Using a slotted spoon, transfer to bowl with potatoes. Repeat with haricots verts, and broccoli. Drizzle with remaining tablespoon oil. Season with salt and pepper.

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