Summer Squash & Carrot Ribbons

By Dglmedia

Ultra-thin ribbons of yellow summer squash, zucchini, and carrots make for a light and easy-to-make summer side dish.

Ingredients

• 2 small zucchini
• 2 small yellow summer squash
• 2 large carrots, peeled, ends trimmed
• 24 large basil leaves, slivered
• 3 tablespoon white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon anise seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

Details

Servings 4
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Trim ends of zucchini and squash.

Using a vegetable peeler, shave each squash into long, wide, very thin strips. When you reach the center of the squash where the seeds are, give the squash a quarter turn and continue slicing. Repeat on all four sides until all that's left is the center seed column. Shave the carrots in the same fashion.

Toss zucchini, squash, and carrot ribbons with basil in a large serving bowl. In a smaller bowl, whisk the vinegar, olive oil, anise seeds, salt, and pepper. Drizzle over vegetable ribbons and toss. Serve immediately.