Bollito Misto Di Verdure Boiled Mixed Vegetables
Elevate your vegetable game with "Bollito Misto di Verdure," a comforting and healthy Italian-inspired dish perfect for weeknight dinners or elegant gatherings. This boiled mixed vegetable medley features vibrant carrots, tender potatoes, crisp green beans, earthy zucchini, delicate cauliflower florets, and aromatic leeks, all simmered gently with bay leaves and peppercorns for a subtly infused flavor. The recipe is simplicity at its best, allowing the natural taste of the vegetables to shine while offering options for a finishing drizzle of olive oil and a sprinkle of fresh parsley for added flair. Ready in just 35 minutes, this nutritious, gluten-free dish can be served as a wholesome side or a light main course, making it versatile and delightful for any occasion.
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Recipe Information
Ingredients
- 3 pieces Carrots
- 2 large pieces Potatoes
- 2 pieces Zucchini
- 2 cups Cauliflower florets
- 1 cup Green beans
- 1 piece Leek (white part only)
- 1 teaspoon Salt
- 2 leaves Bay leaves
- 1 teaspoon Black peppercorns
- 2 tablespoons Olive oil (optional, for serving)
- 2 tablespoons Fresh parsley (chopped, optional, for garnish)
Instructions
Wash and peel the carrots and potatoes. Cut the carrots into large chunks and the potatoes into quarters.
Wash the zucchini and slice them into thick rounds.
Separate the cauliflower into bite-sized florets.
Trim the ends of the green beans and wash them thoroughly.
Slice the white part of the leek into thick rings and rinse to remove any dirt trapped between the layers.
Fill a large pot with about 8 cups of water and bring it to a boil over medium-high heat.
Once the water is boiling, add the salt, bay leaves, and black peppercorns for flavor.
Add the vegetables in stages, starting with carrots and potatoes because they take longer to cook. Let them boil for 8 minutes.
After 8 minutes, add the cauliflower and green beans to the pot. Cook for an additional 5 minutes.
Finally, add the zucchini and leek, and continue boiling for another 5-7 minutes or until all the vegetables are tender but not mushy.
Remove the vegetables from the pot using a slotted spoon and arrange them on a serving platter.
Optionally, drizzle the vegetables with olive oil and sprinkle chopped fresh parsley for garnish.
Serve warm or at room temperature as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6537 mg | 284% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 55.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5828 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
