Blanching time for different vegetables
I don't think it is really possible to name exact times. It depends on the age and toughness of the particular batch of vegetables, how thick they are and how you've cut them. The way I do this is to make my initial judgement based on color change, and then start poking at them with a cake tester every 30 seconds or so until they reach the perfect degree of tenderness, then shock them in a bath with plenty of ice immediately.