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Winter Vegetable Mix


  • 1 pound organic new potatoes (about 20 small)
  • 1 pound organic cauliflower (about 5 large florets)
  • 1 pound organic broccoli (about 4 6-inch stalks)
  • 12 kalamata olives, halved
  • 1-2 cloves garlic, minced
  • 1/2 teaspoon chopped capers
  • 1/8 teaspoon anchovy paste
  • juice of 1 lemon, freshly squeezed (about 1/4 cup)
  • 1/2 tablespoon sea salt
  • 1/2 cup extra virgin olive oil



  1. Place a steamer basket in a large pot with 1-2 inches of water. Cover and bring to a boil.
  2. Scrub unpeeled potatoes, cut in half widthwise and place in steamer for 12 minutes.
  3. In the meantime, wash cauliflower and broccoli, cut into 1-inch pieces and set aside separately.
  4. When cooked, empty potatoes into a large, warmed serving bowl. Cover and set aside.
  5. Bring water back to a boil. Add cauliflower to steamer basket. Cover and cook for 7 minutes. When ready, add cauliflower to potatoes. Keep covered.
  6. Bring water back to boil. Add broccoli to steamer basket. Cover and cook for 5 minutes. When ready, add broccoli also to the serving bowl. Mix well.
  7. Gently add in olives.
  8. In a small mixing bowl whisk together remaining ingredients (capers through olive oil). Pour over the vegetables and mix thoroughly. Serve immediately.



Feel free to adjust the dressing seasonings to appease your personal palate. And, if you find a little excess dressing pooling in your plate, do what the Italians do – soak up every last drop with a piece of fresh crusty Italian bread!


Courtesy of:


Johanna Burani, MS, RD, CDE

Nutrition Facts

Serving Size: 1 cup

Servings Per Recipe: 10


Amount Per Serving

Calories 190

Total Fat 13 g

Saturated Fat 1.5 g

Total Carbohydrate 17 g
Dietary Fiber 3 g

Protein 4 g