Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2006
Trim sugar snap peas. Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices. Cut asparagus, squash and zucchini diagonally in half. Set vegetables aside separately.
In large saucepan of boiling salted water, blanch carrots for 1 minute. Add peas and asparagus; blanch for 1 minute. Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.)
In large skillet, melt butter over medium-high heat; saut?hallots just until softened, about 1 minute. Add squash and zucchini; saut?ntil slightly softened and golden, about 4 minutes.
Add blanched vegetables and thyme; saut?ntil hot and glossy, about 3 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 174 mg
- Protein 3 g
- Calories 79.0
- Total fat 3 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 9.0
- Folate 47.0
- Calcium 4.0
- Vitamin A 66.0
- Vitamin C 27.0