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Ribboned Vegetables Recipe

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.

This recipe is:

Quick

Diabetic Friendly

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Ribboned Vegetables Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

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

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.
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. Yield: 4 servings.

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

Originally published as Ribboned Vegetables in Taste of Home June/July 2006, p22

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Reviewed on Apr. 21, 2013 by mjensen09

Yummy! The horseradish adds a nice kick to the veggies. Serve this with a chicken breast and you've got a great meal.

Reviewed on Feb. 11, 2012 by howeavenue

This recipe is much quicker than 25 minutes: I'd say 15 at the most. I had a little trouble finding the right tool to get the wide ribbons and found that a really fat carrot peeled a bit so it was flat yielded good results. The zucchini was much easier. I did not have horseradish on hand so just used a little horsey sauce instead. I also added lemon pepper seasoning. These were fantastic! Even my kids, who do not like cooked vegetables, liked them. I let some of them get a little crispy and sweet and that was great, too. A really beautiful, easy, tasty and healthy side dish.