By professional Chef, Fiona Kennedy:

When the temperatures start creeping up, sometimes the last thing you want to do is turn on the stove or oven to prepare your vegetables.  With many vegetables, you can simply thinly slice them, toss with salt and seasonings, and then place them in the fridge until ready to eat.  The salt helps to draw out water and makes the vegetables more pliable and tender.  It’s kind of like making a mild pickle.  I generally use about ¼ tsp. kosher salt per cup of vegetable, but feel free to add more or less according to taste.  Here are some ideas:

Toss asparagus with salt and let sit for at 10 minutes before eating.  When ready to eat, mix with some raw walnuts and lemon juice.  Drizzle with cold-pressed olive oil and top with shaved Parmesan cheese.

Take baby turnips or carrots (preferably with greens attached) and slice both the vegetables and greens thinly.  Toss with salt, lemon zest, and crushed red pepper and massage gently.  Let vegetables sit for about 20 minutes or until they have gone from crisp and crunchy to crisp-tender.  Serve plain or sprinkled with sesame seeds.

Thinly slice zucchini, toss with salt and let sit for at least 20 minutes.  When ready to serve, toss with chopped basil, drizzle with pistachio oil, and crumble fresh goat cheese on top.