Carrot And Squash Ribbons Recipes

CARROT AND SQUASH RIBBONS

Carrot and Squash Ribbons image

Categories Vegetable Side Quick & Easy Low Cal Carrot Squash Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 4

Ingredients

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

Steps:

Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.
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.
Drain vegetables and transfer to ice water, then drain in a colander.
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.

SUMMER SQUASH AND CARROT RIBBON SALAD

Summer Squash and Carrot Ribbon Salad image

Zucchini, summer squash, and carrots are cut into ribbons, combined with fresh basil, then dressed with a white balsamic vinaigrette. From "Redbook" magazine.

Provided by threeovens

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 small zucchini, ends trimmed
2 summer squash, ends trimmed
2 large carrots, peeled and ends trimmed (1/2 lb)
24 large basil leaves, cut in julienne
3 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon anise seed
salt
freshly ground black pepper

Steps:

Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
Do the same with the yellow squash and carrots.
Toss ribbons with basil in a large salad bowl.
In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.

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