Carrot and Squash Ribbons

1. 1

   Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.

2. 2

   Have ready a bowl of ice and cold water.

3. 3

   Cook carrots in a large pot of boiling salted water 2 minutes.

4. 4

   Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.

5. 5

   Drain vegetables and transfer to ice water, then drain in a colander.

6. 6

   Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through.

7. 7

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.