Vegetable Platter With Dip - cooking recipe

Ingredients

7 oz green beans
4 tbsp sugar
2/3 cup white wine vinegar
1 lb small carrots, peeled, halved lengthwise
1 None eggplant, cut into long pieces
2 None zucchini, cut into long pieces
1 None cauliflower, divided into florets
None None fresh herbs, for garnish
1 (7 oz) can tuna in brine, drained, coarsely chopped
1 clove garlic, minced
4 sprigs fresh thyme, leaves picked
a splash lemon juice
4 tbsp mayonnaise

Preparation

Blanch green beans in boiling salted water for 2 mins. Drain.
Melt sugar in a large frying pan. Add vinegar and 3/4 cup water. Add carrots and simmer for 5 mins. Add remaining vegetables and cook for 3 mins. Season. Arrange on a serving platter and garnish with fresh herbs.
Meanwhile, combine tuna, garlic, thyme, lemon juice and mayonnaise. Season. Serve with vegetable platter.