Blanched Green Vegetables with Light Vinaigrette

Blanched Green Vegetables with Light Vinaigrette

15 long green beans, trimmed and halved
1/2 head broccoli, florets
1 large zucchini, sliced on the diagonal
1/2 cup light vinaigrette with fresh parsley and roasted garlic

Blanch vegetables in boiling water so they are cooked but remain crisp. Place in a large mixing bowl and mix through vinaigrette. Divide between four plates and serve.

Serves: 4 side-dish servings

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