| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
"what to ha, Vegetables, June 1996 i |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Salt |
| 1/2 |
ts |
Salt |
| 6 |
oz |
Carrots — peeled and cut |
|
|
Diag |
| 6 |
oz |
Beans (wax and/or green) — |
|
|
Trimmed and cut dia. |
| 6 |
oz |
Asparagus — trimmed and cut |
|
|
Dia |
| 6 |
oz |
Peas — sugar-snap, trimmed |
| 6 |
oz |
Cherry tomatoes — cut in |
|
|
Half |
| 2 |
tb |
Olive oil |
| 1/2 |
sm |
Red onion — diced |
| 1/8 |
ts |
Pepper — freshly ground |
| 1/2 |
c |
Basil leaves — torn |
INSTRUCTIONS
Bring a large pot of water to a boil. Add 1 tablespoon of salt and carrots;
cook 2 minutes. Add beans, asparagus and peas; cook until tender but still
crisp; about 2 minutes. Drain and transfer vegetables to a large bowl of
ice
water to cool. Drain again. Heat oil in a large skillet over low heat. Add
onions; cook, stirring occassionally, until translucent, 3 to 4 minutes.
Add
blanched vegetables, tomatoes, remaining 1/2 teaspoon salt and pepper.
Raise
heat to medium high; cook, stirring occassionally, until tender, about 5
minutes. Remove from heat, add basil, and toss to combine.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By : Martha Stewart Living, June 1996
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