Ribboned Vegetables

1. 1

   With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot, zucchini and yellow squash, making long ribbons.

2. 2

   In a large skillet, saute vegetables in butter for 2 minutes. Stir in the remaining ingredients. Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.