preparation

• 1 Cut the broccoli into medium size stems, bias cut the carrots, and leave the string beans whole without the tips.
• 2 Boil or steam the vegetables separately (except cherry tomatoes) until al dente.
• 3 Set aside in a bowl of ice water to maintain freshness and color.
• 4 In a large pan, slowly heat the olive oil and thinly sliced garlic cloves just until the garlic starts to brown but not toasted.
• 5 Strain the vegetables and add the cooked vegetables and cherry tomatoes to the pan and toss well.
• 6 Sauté for 3-4 minutes until hot.
• 7 Sprinkle with salt and drizzle on Black Truffle Oil
• 8 Serve hot.