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
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.
