Ingredients

• 1 1/2 cups broccoli florets
• 1 1/2 cups cauliflower florets
• 3/4 cup green beans, cut into 1-inch pieces
• 2 medium carrots, thinly sliced
• 1 medium red bell pepper, cut into 1-inch julienne strips
• 1/2 cup sliced fresh mushrooms
• 1/2 cup Filippo Berio Extra Virgin Olive Oil
• 2 tablespoons red wine vinegar
• 1/4 cup chopped scallions
• 1/4 teaspoon dried thyme leaves

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Instructions

1. Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
2. Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
3. In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
4. Recipe provided by Low Cholesterol Olive Oil Cookbook