This really isn't a recipe , but I learned this technique from my mom many years ago. Instead of the same boring crudités, change it up with a delicious combination of fresh, blanched veggies in a great tasting marinade. You don’t need to think of this as just an appetizer recipe. I like having these in the fridge for a quick snack or even a light lunch when I’m by myself.

You can use any combination you like, but my go to mix would include carrots (I prefer whole, peeled carrots that I cut into sticks over baby carrots), broccoli florets, sugar snap peas, green beans, and red/orange/or yellow pepper strips.

The marinade needs to be poured over hot/warm vegetables so that it soaks in. A true blanching technique boils for a few minutes and then shocks in cold water to stop the cooking process. The color on your green vegetables will always be better, but for this recipe I sacrifice a little bright green for a ton of flavor. I also turn to the microwave to have these ready super quick.

They will keep for up to 5 days (drain off marinade after 24 hours) in the refrigerator. For freshness, remove from marinade bag, drain, and store in an airtight container.

INGREDIENTS - Quantities for about 12 as an appetizer (or a nice big batch to eat on all week!)

8 medium carrots, peeled and cut into long sticks

4 cups broccoli florets (either cut from one or two large heads of broccoli or 2-12 ounce bags of broccoli florets)

16 ounces of sugar snap peas (or one 15 ounce bag of prewashed sugar snap peas)

1 1/2 pounds of green beans (can use the bags of prewashed green beans)

2 bell peppers (red, orange or yellow) stems and seeds removed and cut into strips

1 - 24 ounce bottle of your favorite vinaigrette or Italian dressing (I use a combination of Wishbone Italian and Garlic Expressions), or about 3 cups of homemade vinaigrette

Ingredients can be adjusted up or down, or change up the variety, this is just a guide for quantities of vegetables and amount of marinade.

Directions

Put pepper strips into gallon size zip top bag (you may have to split vegetables up into 2 - 1 gallon bags). Pour all of the dressing into the bag(s).

Place vegetables, one variety at a time and prepped, into microwave safe container. Add 1 teaspoon of water to each batch. Everything will be cooked on high power.

Cook times will vary according to your taste and how crunchy you like your veggies, but here is what I do: carrot sticks - 1 1/2 minutes, broccoli florets and green beans - 2 minutes, sugar snap peas - 1 minute.

As soon as one vegetable is done, drain off any water and immediately add to bag(s) with pepper strips and marinade. Once all vegetables are cooked, seal bag well and turn around in your hands until everything is well combined.

Place in the refrigerator for 12-24 hours. Drain off marinade and serve on platter or place in storage container to keep in the fridge.