Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 10 to 12 hors d'oeuvre servings

　　1 lb small red potatoes

　　1 lb asparagus, trimmed

　　1/2 lb sugar snap peas, trimmed

　　1 small head cauliflower (1 1/4 lb)

　　1 tablespoon olive oil

　　3 mixed red and yellow bell peppers, cut into 1/2-inch-wide strips

　　1 pt assorted cherry tomatoes

　　Accompaniment: anchovy mayonnaise , cilantro chutney , romesco sauce

　　

Step 1

Cover potatoes with salted cold water by 1 inch in a 4-quart pot and boil, uncovered, until tender, 10 to 15 minutes. Drain in a colander and halve if large.

　　

Step 2

While potatoes boil, steam asparagus in a steamer set over boiling water, covered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then pat dry.

　　

Step 3

Steam sugar snaps in steamer set over boiling water, covered, until crisp-tender, about 1 minute. Transfer with slotted spoon to ice water to stop cooking, then pat dry.

　　

Step 4

Preheat broiler.

　　

Step 5

Cut cauliflower into large florets (about 3 inches long and 2 inches wide), then cut florets lengthwise through stem into flat 1/2-inch-wide slices. Gently toss with oil and salt to taste in a bowl and arrange in 1 layer on a broiler pan. Broil 3 inches from heat, turning over once, until cauliflower is crisp-tender and edges are brown, about 5 minutes total.

　　

Step 6

Arrange cooked vegetables (warm or at room temperature), bell peppers, and tomatoes separately or mixed on 1 or 2 platters and serve with dips: anchovy mayonnaise, cilantro chutney, and romesco sauce.

　　Cooks' notes:

　　• Asparagus and sugar snaps can be steamed 4 hours ahead and chilled separately, wrapped in dampened paper towels in a sealed plastic bag. Bring to room temperature before serving. • Potatoes can be boiled 2 hours ahead and kept at room temperature. • Cauliflower is best broiled just before serving.