Baby Vegetable Medley

• 3 cups sugar snap peas (10 oz/300 g) or 3 cups snow peas (10 oz/300 g)
• 1 bunch thin carrot (12 oz/375 g)
• 2 bunches thin asparagus, trimmed (2 lb/1 kg total)
• 8 pattypan squash (10 oz/300 g)
• 8 baby zucchini (1 lb/500 g)
• 3 tablespoons butter
• 5 shallots, finely chopped (or 1 small onion)
• 1 tablespoon finely chopped fresh thyme (or 1 tsp/5 mL dried)

1. Trim sugar snap peas.
2. Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
3. Cut asparagus, squash and zucchini diagonally in half.
4. Set vegetables aside separately.
5. In large saucepan of boiling salted water, blanch carrots for 1 minute.
6. Add peas and asparagus; blanch for 1 minute.
7. 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.).
8. In large skillet, melt butter over medium-high heat;
9. saute shallots just until softened, about 1 minute.
10. Add squash and zucchini; saute until slightly softened and golden, about 4 minutes.
11. Add blanched vegetables and thyme; saute until hot and glossy, about 3 minutes.

sugar snap peas, thin carrot, thin, zucchini, butter, shallots, thyme

Taken from www.food.com/recipe/baby-vegetable-medley-221029 (may not work)