I love this recipe, you can use just about any seasonal vegetable available. The vegetables can be prepped ahead of time and served as a vegetarian entree, side dish, over rice, salad or tossed in pasta. Try the veggies in a wrap, panini on flat bread or pizza.
Shocking, a step that typically follows blanching, involves plunging just-blanched vegetables into ice water to immediately stop the cooking process. Doing so keeps the vegetables’ color bright and their texture crisp-tender.