Vegetable Ribbons

Vegetable Ribbons
Yields 4
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  1. 3 large carrots, peeled
  2. 2 large zucchini
  3. 2 large yellow squash
  4. 4 tablespoons butter
  5. 2 tablespoons extra-virgin olive oil
  6. 1 tablespoon fresh thyme leaves
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon ground black pepper
  1. In a medium bowl, cut thin ribbons of carrots, zucchini, and yellow squash with a vegetable peeler; set aside.
  2. In a large sauté pan over medium-high heat, heat butter and oil until butter is melted. Add vegetables, and sauté for 5 to 10 minutes or until vegetables are crisp-tender. Stir in thyme, salt, and pepper, and cook 1 minute; serve immediately.
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