Summer Squash and Carrot Ribbons

1. 1

   Trim ends of zucchini and squash.

2. 2

   Using a vegetable peeler, shave each squash into long, wide, very thin strips.

3. 3

   When you reach the center of the squash where the seeds are, give the squash a quarter turn and continue slicing.

4. 4

   Repeat on all four sides until all that's left is the center seed column.

5. 5

   Shave the carrots in the same fashion.

6. 6

   Toss zucchini, squash, and carrot ribbons with basil in a large serving bowl.

7. 7

   In a smaller bowl, whisk the vinegar, olive oil, anise seeds, salt, and pepper.

8. 8

   Drizzle over vegetable ribbons and toss.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.