Baby Vegetable Medley

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 28mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim sugar snap peas.
  • Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
  • Cut asparagus, squash and zucchini diagonally in half.
  • Set vegetables aside separately.
  • In large saucepan of boiling salted water, blanch carrots for 1 minute.
  • Add peas and asparagus; blanch for 1 minute.
  • Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
  • In large skillet, melt butter over medium-high heat;
  • sauté shallots just until softened, about 1 minute.
  • Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
  • Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.
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