Sautéed Vegetable Ribbonss Side-Dish
2 medium zucchini (summer squash)
3 medium carrots
1 tablespoon
olive oil
2 tablespoons unsalted butter
Salt & Pepper to taste
Using a vegetable peeler peel the carrots into long strips. Peel the outer skin off
the zucchini and discard it. Peel the zucchini into long strips until you reach the seeds in the center. Discard the center.
Heat olive oil and butter in large skillet over medium heat until melted. Add the carrots and zucchini. Using tongs, toss the ribbons to coat the in the oil/butter. Cook the vegetables,
tossing often, 5 - 7 minutes, until wilted.
Now, here's the fun part - the seasonings. Depending on what you're serving these ribbon vegetables with you can add:
1 tablespoon flat leaf parsley, finely chopped and 1 teaspoon grated lemon rind
OR/AND
1/2
- 3/4 teaspoon marjoram
OR/AND
6 - 7 mild banana pepper rings
Add your choice of seasoning(s) a few minutes before the end of cooking. Serves 2 - 4.
Steamed Vegetable Ribbons
2 medium zucchini (summer squash)
3 medium carrots
2 - 3 tablespoons extra virgin olive oil
Salt & Pepper to
taste
Using a vegetable peeler peel the carrots into long strips. Peel the outer skin off the zucchini and discard it. Peel the zucchini into long strips until you reach the seeds in the center. Discard the center.
Place the carrots into a steamer basket and steam two minutes. Add zucchini and steam 2 to 3 more minutes. Place vegetables into a bowl and toss with olive oil and your choice of
seasonings.
