Bring a pot of water to a boil and prepare an ice bath in a large bowl. Add your vegetables to the boiling water and allow to cook until bright green, about 1 minute. Remove the vegetables from the boiling water using a spider or slotted spoon (a pot with a pasta insert also works great for this!) and transfer directly to the ice bath to stop the cooking. When cooled completely, drain the veggies, pat dry, and serve.