Ingredients:
-2 large bags of baby carrots, washed
-5 green zucchini, washed and sliced into rounds
-5 yellow squash, washed and sliced into rounds
-5 english cucumbers, peeled and sliced into rounds
-4 lbs multi colored cherry tomatoes, washed and drained
-5 yellow & 5 red peppers, washed, cored and sliced
-2 bunches of fresh asparagus, wash and ends shaved with peeler
-4 bunches of scallions, rinsed and stems cut
-2 bags of celery, washed, trimmed and sliced in long wedges
Directions:
1. In a large skillet, bring 3/4 inch of water with salt to a boil.
2. Add asparagus and cover. Cook for 2 minutes then remove asparagus from water
3. Immediately plunge into ice water until cold and drain
4. Arrange all of the vegetables on a large platter
5. Serve with your favorite dip or dressing
Notes:
My “platter” was a huge wooden serving board from Pier 1 Imports. This was perfect for a large holiday party of about 40-50 people but you can obviously use less vegetables for smaller gatherings.
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