- 1 pound prepared vegetables (see below)
- 3/4 cup vinaigrette salad dressing
- Juice and zest of one small lemon (or to taste)
- 1-2 Thai chili peppers, thinly sliced
- Kosher salt and fresh ground pepper
Combine vinaigrette, lemon juice and zest and chili peppers. Season to taste with salt and pepper. Pour over vegetables and refrigerate at least four hours or overnight, tossing every few hours. Serve as a snack, add to a green salad or toss with pasta for a quick meal!
Asparagus: Trim stalks and discard. Blanch spears for one minute in boiling salted water; submerge in ice water to stop cooking and drain well.
Green beans: Trim. Blanch two minutes (crisp) to four minutes (tender). Submerge in ice water and drain well.
Carrots: Cut into 1/4-inch thick sticks, blanch for two minutes, submerge in ice water and drain well.
Mushrooms: Halve or quarter and sauté in small batches just until browned (do not overcrowd pan or mushrooms will not brown).
For extra flavor and color, try adding sliced red onions or diced red bell pepper to any of these!