Mixed Vegetables with Garlic and Truffle Oil

by Ricky Mandle



  1. Cut the broccoli into medium size stems, bias cut the carrots, and leave the string beans whole without the tips.
  2. Boil or steam the vegetables separately (except cherry tomatoes) until al dente.
  3. Set aside in a bowl of ice water to maintain freshness and color.
  4. In a large pan, slowly heat the olive oil and thinly sliced garlic cloves just until the garlic starts to brown but not toasted.
  5. Strain the vegetables and add the cooked vegetables and cherry tomatoes to the pan and toss well.
  6. Sauté for 3-4 minutes until hot.
  7. Sprinkle with salt and drizzle on Black Truffle Oil
  8. Serve hot.


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