Here’s all there is to it: grab your trusty vegetable peeler, a couple of green and yellow summer squash, and a few of these….
Peel the outside of the carrots as you normally would, and peel one strip down the side of each squash, and toss those. Now grab a big bowl and using the peeler to cut super-thin ribbons of each veggie into the bowl. It’s going to look like you have a LOT of ribbons, but don’t fret…they are going to settle down considerably when you cook them.
After you have your beautiful bowl of ribbons, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add your ribbons, and use tongs to toss them in the butter for about 2-3 minutes until they are just cooked through. Now season with a little bit of salt and fresh ground pepper, and you are done!
Well, except for the arranging part. If you are a normal person, you will just put the ribbons onto plate or a serving bowl and dig in. If you are me, you will spend an inordinate amount of time arranging your ribbons so they look super-pretty.
I can’t help myself. I do this with presents too, so all of you out there who have ever gotten a present from me? I tied that bow about 15 times until I got it right. I know, I know.
Vegetable ribbons! Hello, summer.
Zucchini Carpaccio, from Framed Cooks
Sauteed Squash from Add A Pinch
Carrots with Thyme, from Framed Cooks