Ingredients (4)
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hard vegetables (carrots, red peppers, zucchini, green beans, asparagus), sliced into sticks 1 pound
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olive oil, plus 1 tablespoon, divided ½ cup
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fresh lemon juice 2 tablespoons
Steps (3)
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1
Blanch vegetables in salted boiling water for 2 to 3 minutes until just tender; drain.
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2
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.
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3
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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