hard vegetables (carrots, red peppers, zucchini, green beans, asparagus), sliced into sticks 1 pound
olive oil, plus 1 tablespoon, divided ½ cup
fresh lemon juice 2 tablespoons
Blanch vegetables in salted boiling water for 2 to 3 minutes until just tender; drain.
In a large bowl, combine dressing, ½ cup olive oil and lemon juice. Add blanched vegetables, toss to coat, and marinate for 1 to 3 hours.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté vegetables until lightly browned on all sides; serve hot.
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