Vegetable Ribbons with Horseradish Lemon Butter

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   ["With a vegetable peeler cut the carrot, the zucchini, and the yellow summer squash length-wise into""ribbons,"" reserving the center cores for another use.", "In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring, for 1 to 2 minutes, or until the vegetables are crisp-tender, add the horseradish, the lemon juice, and salt and pepper to taste, and toss the mixture well."]

* Per serving · 4 servings · Values may vary.

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