Tricolor Vegetable Ribbons with Lemon, Thyme and Pecorino

1
Total Time
26 min
Prep
18 min
Cook
8 min
Serves
4
Difficulty
Moderate
This unique side is a great way to use up summer squash from the garden. Top with grilled chicken or shrimp and you have an excellent main dish.

Ingredients

uncooked zucchini

2 small, ends trimmed

yellow summer squash

2 small, ends trimmed

uncooked carrot(s)

4 medium, ends trimmed, peeled

olive oil

1 tsp, extra virgin

uncooked red onion(s)

1 medium, halved and thinly sliced

minced garlic

1½ tsp

kosher salt

½ tsp

black pepper

tsp

fresh thyme

1½ tsp, chopped

lemon zest

¾ tsp

grated Pecorino cheese

¼ cup(s)

Instructions

  1. Run a sharp vegetable peeler down the length of each zucchini and summer squash to make “ribbons” (stop when you reach the seedy center). Use the same technique to make long carrot ribbons.
  2. In a large nonstick sauté pan or fry pan, heat oil over medium-high heat.
  3. Add onion; cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.
  4. Add zucchini, summer squash, carrots, garlic, salt and pepper; cook, tossing often, until vegetables are tender, about 3 to 4 minutes.
  5. Season with thyme and lemon zest; sprinkle with cheese and serve. Yields about 1 cup vegetables and 1 tablespoon cheese per serving.

Notes

Hold the vegetables in your hands when making the ribbons. If they become too difficult to hold, place them on a cutting board and continue making the ribbons that way. You can also use a mandoline for this process. Also tastes great at room temperature or chilled.

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