Cauliflower, String Beans Capers and Tomatoes

• 4 tomatoes
• 1 small cauliflower
• 3/4 pound string beans
• 3 tablespoons salted capers, thoroughly rinsed
• Freshly ground pepper to taste
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped Italian parsley

1. Preheat oven to 300 degrees.
2. Slice the tomatoes very thin and place them on an oiled roasting dish.
3. Roast for 30 minutes to an hour, or until they begin to shrivel and get brown around the edges.
4. Remove from the oven, scrape up with a spatula and set aside.
5. They will not hold their shape but this does not matter.
6. Place the cauliflower and beans in a steamer and steam until cooked.
7. Put them in a serving dish and top with the capers and roasted tomatoes.
8. Sprinkle with pepper, olive oil and Italian parsley.

tomatoes, cauliflower, string beans, capers, freshly ground pepper, extravirgin olive oil, italian parsley

Taken from cooking.nytimes.com/recipes/6180 (may not work)