Baby Vegetable Medley - cooking recipe

Ingredients

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)

Preparation

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;
saute shallots just until softened, about 1 minute.
Add squash and zucchini; saute until slightly softened and golden, about 4 minutes.
Add blanched vegetables and thyme; saute until hot and glossy, about 3 minutes.