Tossed Spicy Vegetables

• 2 1/2 c. broccoli florets
• 2 1/2 c. cauliflower florets
• 2 Tbsp. olive oil
• 1 medium onion, sliced
• 2 Tbsp. minced garlic
• 1/4 c. chopped fresh parsley
• 1/4 c. drained capers
• 2 Tbsp. white wine vinegar
• 2 tsp. (generous) grated lemon peel
• 1 tsp. dried oregano
• 1/2 tsp. dried crushed red pepper
• 1/2 c. grated Parmesan cheese (about 1 1/2 oz.)

1. Cook broccoli and cauliflower in a large saucepan of boiling water until just tender, about 3 minutes.
2. Drain.
3. Heat olive oil in heavy medium skillet over medium heat.
4. Add sliced onion and minced garlic and saute until soft, about 8 minutes.
5. Add chopped parsley, capers, white wine, vinegar, lemon peel, dried oregano and crushed red pepper and stir 2 minutes.
6. Add vegetables and toss until coated and heated through.
7. Season vegetables to taste with salt and pepper.
8. Mix in grated Parmesan cheese and serve immediately.
9. Yield: 4 to 6 servings.

broccoli florets, cauliflower florets, olive oil, onion, garlic, fresh parsley, capers, white wine vinegar, generous, oregano, red pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235564 (may not work)