Baby Vegetable Medley

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 3 cups sugar snap peas (10 oz/300 g) or 3 cups snow peas (10 oz/300 g)
• 1 bunch thin carrot (12 oz/375 g)
• 2 bunches thin asparagus, trimmed (2 lb/1 kg total)
• 8 pattypan squash (10 oz/300 g)
• 8 baby zucchini (1 lb/500 g)
• 3 tablespoons butter
• 5 shallots, finely chopped (or 1 small onion)
• 1 tablespoon finely chopped fresh thyme (or 1 tsp/5 ml dried)

Recipe

• 1 trim sugar snap peas.
• 2 peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
• 3 cut asparagus, squash and zucchini diagonally in half.
• 4 set vegetables aside separately.
• 5 in large saucepan of boiling salted water, blanch carrots for 1 minute.
• 6 add peas and asparagus; blanch for 1 minute.
• 7 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.).
• 8 in large skillet, melt butter over medium-high heat;
• 9 sauté shallots just until softened, about 1 minute.
• 10 add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
• 11 add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.