Ingredients (4)
-
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
Steps (3)
-
1
Blanch vegetables in salted boiling water for 2 to 3 minutes until just tender; drain.
-
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.
-
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.
Did you make this recipe?
I made it
(34 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!