1 bn Broccoli
1    Head cauliflower,
Cut into flowerets
3    Potatoes, peeled and
Sliced 1/4 inch thick
3 tb Olive oil
1 tb Safflower oil
3    Cloves garlic, finely
Chopped
2 c  Chopped tomatoes, fresh
If possible (drain canned)
22    Black olives (about)
Hot pepper flakes to
Taste (Optional)
1 tb Dried oregano
Salt and freshly ground
Black pepper to taste
1 tb Olive oil

Skin broccoli stems and quarter them lengthwise. Cut flowerets into large
pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then
drain. Heat the oils in a medium skillet and add one third the chopped
garlic. When garlic begins to color, add tomatoes and simmer, covered, for
5 minutes. Place the blanched vegetables in a large, shallow baking dish,
add the rest of the ingredients, including the remaining chopped garlic.
Toss lightly, then spread the tomatoes on the surface. Cover and bake in a
preheated 500 F oven until vegetables are cooked, about 20 minutes. Do not
overcook.