Cut raw vegetables to desired sizes for serving. Prepare vegetables for blanching: remove stalks and leaves as needed and cut into even-sized pieces.
Boil a large pot of water with a pinch of salt.
Add veggies to boiling water for 90 seconds, or anywhere from 1-3 minutes. (Go for just 1 minute if you prefer your veggies firmer, or up to 3 minutes for softer veggies. Boil to your desired level of firmness! Some people change the length of time per vegetable, but I think it’s easier to just do them all together at once.)
Prepare an ice bath by filling a large bowl with water and adding ice cubes.
Remove vegetables with a slotted spoon and add them directly into the ice bath to stop the cooking process.
Drain when cooled, after about 3 minutes.
Serve blanched vegetables on a platter with additional raw veggies and desired dips, and enjoy!
Note on Serving Size:
I recommend preparing 1-2 cups of vegetables per person that you plan to feed!