Sautéed Vegetable Ribbons

By McLean

Ingredients

• Onion
• Carrots
• Zucchini
• Summer squash
• Red, yellow or green peppers, sliced into julienne strips
• 2 tablespoons unsealed butter

Preparation

Step 1

Using a vegetable peeler or mandolin, cut vegetables into long, thin strips.

In a large pan, sauté onion over medium-high heat, melt butter. Add the vegetable strips and a few tablespoons butter. Simmer until crisp-tender. Remove to plate and season with salt and pepper.