Baby Vegetable Medley

1. 1

   Trim sugar snap peas.

2. 2

   Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.

3. 3

   Cut asparagus, squash and zucchini diagonally in half.

4. 4

   Set vegetables aside separately.

5. 5

   In large saucepan of boiling salted water, blanch carrots for 1 minute.

6. 6

   Add peas and asparagus; blanch for 1 minute.

7. 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. 8

   In large skillet, melt butter over medium-high heat;

9. 9

   saute shallots just until softened, about 1 minute.

10. 10

    Add squash and zucchini; saute until slightly softened and golden, about 4 minutes.

11. 11

    Add blanched vegetables and thyme; saute until hot and glossy, about 3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.