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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gardinera Recipe

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This recipe for Gardinera is from Epidemic Edibles, Etc., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup Extra Virgin Olive Oil
1/2 cup Pepperoncini Peppers
1/2 cup Kalamata Olives
2 tsp Salt
1 tsp Pepper
1 head of Cauliflower
1 Red Bell Pepper
1 medium Onion
2 stalks of Celery
2 Carrots
1 cup Mozzarella Pearls (optional)
2 tbsp Red Wine Vinegar (optional)
2 tsp Oregano (optional)




Directions:
Directions:

Preheat the oven to 400 degrees
Cut cauliflower into bite-sized pieces
Chop the Red Bell pepper, Celery, and Onions into 1-inch pieces
Cut Carrots into 1/4 inch coins

In a large bowl, mix the vegetables and coat with olive oil and salt & pepper
Transfer the mixture to a 12 inch cast iron skillet or cookie sheet
Roast in the oven for 45 minutes, turning the mixture every 15 minutes
Remove from oven and let cool
Combine the kalamata olives, pepperoncini's (and the three optional ingredients if desired) to the mixture, still well and chill in the refrigerator

The olive oil is enough for the whole dish without having to add more, it is not generally needed as a dressing
The salt pulls the liquids out of the vegetables
The brine from the kalamata olives and the pickling juices from the pepperoncini combine to create the flavor (no need to add juices from these products)
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes; 5 minutes for prep, 45 min to cook
Personal Notes:
Personal Notes:
This is a favorite side dish made by my significant other who is a 2nd generation Italian.

 

 

 

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