Spring Vegetable Melange

Recipe Ingredients

		Water - as needed
1 lb	454g / 16oz	Asparagus - tough ends trimmed
1 1/2 cups	165g / 5.8oz	Baby carrots - cut diagonally in
		Half lengthwise
8 oz	227g	Sugar snap peas
8 oz	227g	Pearl onions
1 lb	454g / 16oz	Fresh fava beans - shelled
1 cup	237ml	Thinly-sliced well-washed leeks
1 cup	146g / 5.1oz	Diced seeded orange or yellow pepper
2 tablespoons	30ml	Olive oil - divided
1 cup	237ml	Summer squash - halved lengthwise,
		And sliced
1 cup	237ml	Zucchini - halved lengthwise,
		And sliced
1 cup	62g / 2.2oz	Cut corn
1 tablespoon	15ml	Minced garlic
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
3 tablespoons	45ml	Lemon juice
1 teaspoon	5ml	Herbes de Provence
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Begin by preparing the asparagus: fill a large saucepan half full with water, place it over high heat, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling water and cook the asparagus in the water for 2 minutes to blanch them. Remove the strainer from the water and set the asparagus aside.

Place the baby carrots in the mesh strainer, place it in the boiling water, and cook the carrots in the boiling water for 2 minutes to blanch them. Add the carrots to the asparagus.

Repeat the same blanching procedure for the sugar snap peas and pearl onions, use a paring knife to peel off the outer skin of the pearl onions, and then add both of them to the other blanched vegetables.

Place the fava beans in the mesh strainer, place it in the boiling water, and cook for 10 minutes. Remove the fava beans from the boiling water, discard the water or save for use in soups or sauces, and set the fava beans aside separately to cool.

When the fava beans are cool to the touch, using your fingers, peel away the outer skin and then add the fava beans to the other blanched vegetables.

In a large non-stick skillet, saute the leeks and orange/yellow pepper in 1 tablespoon of the olive oil for 3 minutes to soften. Add the summer squash, zucchini, corn, and garlic, and saute an additional 2 minutes.

Add the blanched vegetables, along with the remaining olive oil and other ingredients, season to taste with salt and pepper, and stir well to combine. Cover, reduce the heat to low, and simmer the mixture for 3 minutes to blend the flavors.

Transfer the vegetable mixture to a large bowl or platter for service.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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