Ingredients

• 1 tablespoon plus 1/2 teaspoon salt
• 6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
• 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
• 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
• 6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
• 6 ounces cherry tomatoes (yellow and/or orange), cut in half
• 2 tablespoons olive oil
• 1/2 small red onion, cut into 1/4-inch dice
• 1/8 teaspoon freshly ground pepper
• 1/2 cup basil leaves, torn in half

Instructions

Bring a large pot of water to a boil.

Add 1 tablespoon of salt and carrots; cook 2 minutes.

Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes.

Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.

Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes.

Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium-high; cook, stirring occasionally, until tender, about 5 minutes.

Remove from heat, add basil and toss to combine.

This recipe offers a light, fresh taste from the season. It also is very healthy. For added protein, you can add grilled chicken or shrimp.

Source: MarthaStewart.com