Carrot & Squash Ribbons Serves 6

Trim vegetables and cut lengthwise into 1/16″ ribbons w u-shaped vegetable peeler. Have ready a bowl of ice and cold water. Cook carrots in large pot of boiling salted water 2 min. Add both squashes and cook until vegetables are crisp tender, 1-2 min. Drain and transfer to ice water, then drain. Heat oil in large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing until heated through. Season

Carrots 2 medium
Squash 2 medium yellow
Zucchini 2 medium
Olive Oil 1 T