Steamed Vegetable Ribbons

Name: Steamed Vegetable Ribbons
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 4 large carrots; 8 small zucchini; 4 teaspoons lemon juice; 2 teaspoons olive oil; 1 teaspoon salt; 1/8 to 1/4 teaspoon pepper

These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff.

Ingredients

4 large carrots
8 small zucchini
4 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon salt
1/8 to 1/4 teaspoon pepper

Directions

Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons.
Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.

Nutrition Facts

1/2 cup: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 309mg sodium, 7g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

Originally published as Steamed Vegetable Ribbons in Light & Tasty August/September 2002

Reviews

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Average Rating:

luckischmitz

Jun 4, 2009

Very pretty dish, quick and easy to prepare, but I'm not a big fan of lemon so I thought the lemon was overpowering. I will try it again with a little sweeter variation. My 6 yr. old loved to help prepare it.