Recipe courtesy of Food Network Kitchens

Ingredients:

Kosher salt, as needed
1/4 lb. green or wax beans, ends trimmed
1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets
1/2 lb. asparagus, stalks peeled, woody ends trimmed
1/2 lb. fresh sugar snap peas
1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges
1 red bell pepper, trimmed, seeded, and cut into strips
1 yellow bell pepper, trimmed, seeded, and cut strips
1 bunch radishes (about 10) (with greens attached), washed
4 medium carrots, cut into 4-inch-long sticks
1 to 2 small zucchini or summer squash, cut into spears
1 bunch scallions (white and green), trimmed
1 medium cucumber, peeled if waxed, cut into spears
1 cup cherry or grape tomatoes

Serve with Curry Dip or "Really" Onion Dip recipes below.

Preparation:

Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.)

Attractively arrange all the vegetables on a large serving platter and serve with Curry Dip, "Really" Onion Dip or a dip of your choice.