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