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Gala Vegetables

With every recipe Wilson includes a chatty paragraph of background information. Here's what she had to say about this recipe: "We've been conditioned to eating our vegetables one at a time -- carrots, peas or broccoli alone, in splendid isolation. But in combination, vegetables offer a range of flavor and a stunning riot of color. This particular combination of vegetables is gorgeous. The Party Box served it at many festive sit-down dinners in New York City's museums, the New York State Opera at Lincoln Center and the New York Public Library. It was, in fact, our most popular vegetable dish, and its beauty was a big part of its success."

1 carrot, trimmed, peeled and cut into 1/2-inch matchstick strips 2 inches long
1 yellow squash, trimmed and cut into 1/2-inch matchstick strips 2 inches long
1 zucchini, trimmed and cut into 1/2-inch matchstick strips 2 inches long
1 sweet red pepper, seeded and cut into 1/2-inch matchstick strips 2 inches long
1 sweet green pepper, seeded and cut into 1/2-inch matchstick strips 2 inches long
1 tablespoon unsalted butter
1 tablespoon chopped fresh dill

In a small saucepan over medium heat, blanch the carrots in boiling water 3 to 5 minutes.

Place all the vegetables in a medium-size baking dish or aluminum foil tin and toss.

Dot with butter and sprinkle with dill. Cover with foil.

Bake in preheated 350-degree oven until crisp yet tender, about 15 minutes. Serve hot. Makes 4 servings.

"Eating Well When You Just Can't Eat the Way You Used To" by Jane Weston Wilson

For Chilled Gala Vegetables, blanch the carrots, combine with other vegetables and chill (omit steps 3 and 4). Serve with 1/4 cup Basil Vinaigrette.

Thursday, October 14, 1999



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