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Ribboned Vegetables

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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.
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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  • katlaydee3
    Sep 19, 2013

    Very good light side dish for a hot summer day. I used the thinnest attachment on my mandolin and it worked perfectly.

  • mjensen09
    Apr 21, 2013

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

  • howeavenue
    Feb 11, 2012

    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.

  • linda63
    Aug 3, 2009

    No comment left