A Summer Bollito Misto with Olive Oil


by: Sierra Bake

Bollito misto refers to an Italian way of cooking meats, but it’s a great concept for vegetables, too. While "boiled mixed vegetables" could sound a bit depressing, a panoply of produce in its season is forever beautiful, its perfume sweet and clean. Plus, this is the least taxing and most delightful dish to make. Serve it simply with good olive oil and fresh herbs, a more elaborate salsa verde, or an herb butter. Depending on the sauce, the dish is vegan. Serve a bollito misto with good chewy bread and start the meal with a goat cheese souffle or end it with a cheese course. For wines, an Old World Chardonnay with minerality and restraint, such as Pouilly-Fuisse from the Macon, or a Pinot Noir from Cote Chalonnaise would make a good partner.


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serves: 1


cloves garlic (several slivered)

a few scallions (or 1 onion, sliced)

1 teaspoon peppercorns

sprigs (several) parsley and thyme

2 teaspoons olive oil

2 teaspoons sea salt


new potatoes with rose or yellow flesh (such as Huckleberry or Yellow Finn, scrubbed and sliced about 3/8 inch thick)

small market carrots (scrubbed and halved lengthwise)

fennel bulbs (trimmed and quartered, joined at the base)

celery ribs, peeled and cut into sections (include some of the leaves in the broth)

leeks (halved lengthwise but joined at the root, washed well)

small summer turnips (peeled or not, halved or quartered)

summer squash (sliced about 3/8 inch thick in rounds or lengths)

green beans (tipped and tailed)

red and purple radishes (scrubbed, with a few leaves left attached)

shucked and peeled fava beans or peas

your favorite extra virgin olive oil

Malden sea salt or fleur de sel

freshly ground pepper

chopped fresh herbs (in season—one of the many kinds of basil available, marjoram, dill, lemon thyme, tarragon, etc)

Nutrition Facts
A Summer Bollito Misto with Olive Oil

Servings Per Recipe: 1

Amount per Serving

Calories: 105

  • Total Fat: 9.2 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 4760.9 mg
  • Total Carbs: 5.8 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 0.8 g
  • Protein: 1.2 g

how is this calculated?

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1.  Simmer 2 to 3 quarts water in 2 wide skillets, each with a flotilla of sliced garlic, scallions or sliced onion, peppercorns, parsley and thyme sprigs, a teaspoon of olive oil, and a teaspoon of sea salt.

2.  Use one pan for "difficult" vegetables, such as those that bleed (radishes) or aromatic cruciferous vegetables (radishes again and turnips). Use the other pan for the more neutral potatoes, carrots, squash, and celery. Start with the longest-cooking vegetables, such as potatoes and carrots, then add the quicker-cooking ones, such as zucchini, as you go along. Don't worry about each vegetable being utterly perfect. You can always remove them individually as they finish cooking.

3.  When the vegetables are done, arrange them on a platter. Pour over a little of the broth from the pan in which the potatoes cooked. Spoon your best olive oil over all, and season with the sea salt, pepper, and chopped herbs.

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