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    Garden-Fresh Vegetables with Tomato-Egg Vinaigrette

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    Pixicook editorial team
    clock-icon35 minutes

    A delightful mix of garden-fresh vegetables served with a tangy tomato-egg vinaigrette, perfect for a light and healthy meal.

    Easy
    Mediterranean
    Intermediate

    Ingredients for Garden-Fresh Vegetables with Tomato-Egg Vinaigrette

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Leek, trimmed, washed, and cut into 3 pieces each

    each

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    New Or Small Waxy Potatoes, peeled and cut in half

    0 lb

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    Baby Artichoke Hearts Or Defrosted Frozen Artichoke Bottoms

    each

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    Asparagus, hard bottom ends trimmed

    0 lb

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    Salt

    to taste

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    Extra Virgin Olive Oil

    tablespoons

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    White Wine Vinegar Or Fresh Lemon Juice

    tablespoons

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    Black Pepper

    to taste

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    Flat Leaf Parsley, finely chopped

    tablespoons

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    Tomatoes, chopped

    0 oz

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    Hard-boiled Egg, chopped

    each

    Substitute chevron-down