Guest guest Posted February 16, 2001 Report Share Posted February 16, 2001 * Exported from MasterCook * Summer Vegetables With Garlic Mayonnaise Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 165 Serving Size : 1 Preparation Time :0:00 Categories : Beans And Legumes Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Garlic Mayonnaise (see separate recipe) small new potatoes -- steamed or roasted Tender green or Romano beans -- blanched Carrots -- steamed until tender left whole if small or sliced if not Cauliflower florets blanched or steamed until tender Bell peppers of different colors -- cut into strips Tomatoes sliced or cut into wedges Cooked chickpeas or large white beans Hard-cooked eggs -- halved or quartered Nicoise olives A platter of summer vegetables with garlic mayonnaise can be an appetizer or an entire meal. Other vegetables that you can use here with great success are radishes, tender salad turnips, and artichoke hearts. For a main course, allow 8 to 12 ounces vegetables and 2 to 4 tablespoons mayonnaise per person. Make the garlic mayonnaise and set it aside to mellow. Lightly cook the vegetables as suggested. For a first course, cut them rather fine; for a main-course salad, larger pieces are better. Arrange the vegetables on a platter or individual plates, then add the chickpeas, eggs, and olives. Heap the mayonnaise in a mound on the plate and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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