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Epicurious

Carrot and Squash Ribbons

3.1

(4)

Active time: 20 min Start to finish: 20 min

Recipe information

  • Yield

    Serves 6

Ingredients

2 medium carrots
2 medium yellow squash
2 medium zucchini
1 tablespoon olive oil

Preparation

  1. Step 1

    Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.

    Step 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.

    Step 3

    Drain vegetables and transfer to ice water, then drain in a colander.

    Step 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.

TagsCarrotRoot VegetableVegetableSummer SquashSquashZucchiniSideDinnerVegetarianVeganNut FreeDairy FreeKetoGluten FreeSauteGourmet
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