First, chop the carrots, french beans, potatoes in a 1.5 to 2 inch long pieces.

Meanwhile, boil 2 cups of water in a saucepan and when water comes to boil add in Brocolli and french beans together with a pinch of salt.

In the other saucepan, similarly boil 2 cups of water and add carrots, cauliflower and potatoes with a pinch of salt.

Half boil all the veggies, until it is tenderly cooked and still retains it's shape.

Once done boiling, immediately transfer veggies into the cold water pan. This will stop further cooking of veggies.

Heat a tsp of olive oil in a pan, toss all the veggies witha pinch of salt and cook for 2 to 3 minutes on high flame.

Blanched veggies is ready to be served hot with a topping of dried herbs, lemon juice.