Category: Vegetables

1 tbsp Salt

1/2 tsp 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 tbsp Olive oil

1/2 small Red onion -- diced

1/8 tsp Pepper -- freshly ground

1/2 cup Basil leaves -- torn

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