750 g broccoli, cut in florets 1 1/2 lb
1 kg cauliflower, cut in florets 2 lb
500 g carrots, peeled & sliced on diagonal 1 lb
15 ml vegetable oil 1 tbsp
40 ml unsalted butter 3 tbsp
250 ml dry bread crumbs 2 cup
125 ml parmesan cheese, grated 1/2 cup
2 ml cayenne powder 1/2 tsp
salt & pepper to taste
In a large saucepan of boiling salted water; cook vegetables until tender-crisp, 2 to 5 minutes. In a colander; drain vegetables and refresh under cold water to stop cooking. Drain vegetables well.
In a large heavy skillet; heat oil and 2 tablespoons (25 ml) butter over moderately high heat until foam begins to subside; saute bread crumbs, stirring until crisp. Remove and set aside. In skillet; melt remaining tablespoon (15 ml) butter over moderate heat and toss vegetables with cayenne as well as salt and pepper to taste. Sprinkle vegetables with bread crumbs and toss to combine.
Transfer mixture to a lightly greased baking dish and bake in preheated 350 F (180 C) oven uncovered for 10 minutes or until just heated through.
Serves 8