Think about tiny heirloom carrots, wedges of tomato, spicy radishes, raw spears of zucchini, and florets of cauliflower. These can be grouped together on a pretty tray and served just as they are. A few vegetables, like green beans and asparagus, benefit from a quick blanch in boiling water to make them palatable and perk up their color.
This is definitely the time to bring out the really good bottle of extra-virgin olive oil you’ve been saving. We love the way the aromatic olive oil perfumes the air and hits our tongue just a second before we bite into the vegetable.
For more ideas, check out this recipe for Pinzimonio from Martha Stewart. She even takes things one step further by mixing fresh herbs with the sea salt!
(Image: Martha Stewart)