Vegetables With Chili Mayonnaise

Vegetables With Chili Mayonnaise
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Serve these crisp, blanched vegetables with jalapeño-seasoned mayonnaise at your next picnic or barbecue.
30 min
Prep Time
30 min
Total Time
12 servings



5 cups
asparagus spears, trimmed
1/2 pound
baby carrots
1/2 pound
fresh green beans, trimmed
1/2 head
broccoli, cut into florets
3 medium
zucchini, diagonally sliced 1/2-inch


1 cup
red or green jalapeño peppers, seeded, finely chopped
1 tablespoon
chopped fresh chives or parsley
3 tablespoons
lemon juice
1 teaspoon
crushed red pepper flakes
1/2 teaspoon
ground cumin


  1. Bring water to a full boil in 3-quart saucepan. Add asparagus, carrots, beans and broccoli. Cook over medium-high heat for 2 to 3 minutes or until vegetables are crisply tender. Place vegetables in ice water to chill (2 to 3 minutes). Drain.
  2. Stir together all mayonnaise ingredients in medium bowl. Serve chilled vegetables and zucchini with mayonnaise.

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