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Ribboned Vegetables

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Make the best of summer produce with this easy recipe from Julie Gwinn of Hershey, Pennsylvania. These colorful veggie strips, sauteed in lemon and horseradish, will add zip to any menu.
Ribboned Vegetables Recipe photo by Taste of Home

Ingredients

  • 2 medium carrots
  • 2 small zucchini
  • 2 small yellow summer squash
  • 1 tablespoon butter
  • 2 teaspoons lemon juice
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  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. 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.

Nutrition Facts

3/4 cup: 64 calories, 3g fat (2g saturated fat), 8mg cholesterol, 348mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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