Broccoli & Cauliflower with Gremolata Crumbs

1 large head cauliflower (about 2 ½ lbs), trimmed and cut into 2 inch flowerets

1 large bunch broccoli (about 1 ½ lbs) cut into 2 inch flowerets with stems peeled and sliced into ¼ inch thick rounds

8 slices firm white bread, torn into ¼ inch pieces (about 4 cups)

2 large lemons

3 tbls margarine

2 Tbls olive oil

1 large garlic clove, minced

½ tsp salt

¼ tsp coarsely ground black pepper

1 cup fresh parsley leaves, chopped

Place steamer basket in 6 to 8 quart saucepot with 1 inch water. Heat water to boiling over high heat. Add cauliflower and broccoli; reduce to medium. Cover and cook until vegetables are just tender, 5 to 7 minutes. Remove vegetables and rinse under cold running water to stop cooking. Drain well. Place vegetables in large self sealing plastic bags and refrigerate up to 1 day.

Preheat oven to 350F. Place bread pieces in 15 ½" by 10 ½" jelly-roll pan. Toast bread pieces until light golden about 10 minutes: cool. Store in tightly covered container until ready to serve.

To complete, preheat oven to 400F. From lemons, frate 1 Tbls peel and squeeze 3 Tbsl juice. In 2 quart saucepan, melt margarine with olive oil over medium-low heat. Add garlic, salt, pepper, lemon peel, and 1 Tbls lemon juice. Reduce heat to low; cook 1 minute to blend flavors.

Place vegetables in large bowl; toss with half of margarine mixture. Transfer vegetables to 13" by 9" glass baking dish. Cover and bake vegetables 20 minutes or until heated through.

Meanwhile, in same large bowl, toss toasted bread pieces with half of parsley, remaining margarine mixture, and 2 Tbls lemon juice. Uncover vegetables; top with seasoned bread mixture and bake, uncovered, 5 to 7 minutes longer, until crumb topping is crisp and browned. Sprinkle with remaining parsley. Makes 12 accompaniment servings.