Ingredients:
1 1/2 lbs potatoes, peeled and cut into chunks
3 -4 carrots, peeled
1/2 lb beets
1/2 lb zucchini
1/2 lb string beans, ends snapped off and strings removed
olive oil
capers packed in salt (optional)
1 tablespoon parsley, minced and other optional herbs you have in your garden ( basil, oregano, rosemary are all nice)
salt and pepper
Directions:
Boil or steam all the vegetables keeping in mind they cook at different rates so you’ll either have to do them in batches or different pots.
Cook them to your taste. Some I like crisp-tender, others well done.
Drain them and let them cool enough to handle them.
Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl.
If you are using capers, stir them in now.
Season with olive oil to taste, keeping in mind that the vegetables shouldn’t be dry, but they shouldn’t be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.
Servings: 4-6
Time preparation: 30 min.
Time total: 90 min.