- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
½ cup olive oil plus 1 tablespoon
1 pound hard vegetables (carrots, red peppers, zucchini, green beans, asparagus), sliced into sticks
2 tablespoons fresh lemon juice
Step 1Blanch vegetables in salted boiling water for 3 minutes to soften. Mix dressing, olive oil and lemon juice. Pour mixture over vegetables to coat. Marinate for 1 to 3 hours. Put 1 tablespoon of olive oil in a large frying pan. Fry vegetables over medium heat until cooked through and brown on all sides. Serve with dressing for dipping.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.