Carrot and Squash Ribbons |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Active time: 20 min Start to finish: 20 min Ingredients:
2 medium carrots |
2 medium yellow squash |
2 medium zucchini |
1 tablespoon olive oil |
Directions:
1. Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.
2. Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water 2 minutes. Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.
3. Drain vegetables and transfer to ice water, then drain in a colander.
4. Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through. Season with salt and pepper.
|
|