- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
1 pound hard vegetables (carrots, red peppers, zucchini, green beans, asparagus), sliced into sticks
½ cup olive oil, plus 1 tablespoon, divided
2 tablespoons fresh lemon juice
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.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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