It’s delicate to pair cold or warm vegetables with wines. The white Saint Joseph cuvee “Domaine” is a good alliance to assert his mineral character, to finish with taste of toast thanks to the maturation.
It also match with parmesan cheese.
Clean the vegetables of your choice, cook it until having crunchy vegetables. The best is to put the vegetables one by one in boiling water in order to remove them at the right cooking (you can estimate the right cooking by testing, it is always the most reliable way), after that throw the vegetable in cold water to stop the cook. When time is missing, you can put all together the vegetables in boiling salt water, starting with the vegetable that need the longer time cooking and adding little by little the next ones. As soon as they are crunchy, remove them and cool them with cold water. Serve it with young Parmesan cheese shaving, dust it with some chives finely chopped, and add three balsamic vinegar drops.
French dressing option: prepare a light vinaigrette sauce, pour a trickle of lemon and olive oil, a pinch of salt and pepper and let the vegetables express themselves.