Thin vegetable slices or ribbons are a simple yet elegant presentation for summer squash and carrots.
15m
PREP TIME
5m
COOK TIME
130
CALORIES
15
INGREDIENTS
Servings: 6
Ingredients
- 3 tablespoons olive oil, divided
- 1 medium carrot, sliced into thin ribbons
- 1/2 cup chopped onion
- 1 to 2 teaspoons minced garlic
- 1/2 teaspoon McCormick Gourmet™ Organic Basil Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Oregano Leaves
- 1/2 teaspoon McCormick Gourmet™ All Natural Tarragon
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 1 medium yellow squash, sliced into thin ribbons
- 1 medium zucchini, sliced into thin ribbons
- 2 cups coarsely chopped seeded tomatoes
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 teaspoon McCormick® Sea Salt Grinder
INSTRUCTIONS
- 1 Heat 1 1/2 tablespoons of the oil in large skillet on medium heat. Add carrot and onion; cook and stir 2 minutes. Add garlic, basil, oregano, tarragon and red pepper; cook and stir 1 minute. Add yellow squash and zucchini; cook and stir 1 minute. Add tomatoes; cook and stir 1 minute. Remove from heat
- 2 Stir in Parmesan cheese, remaining 1 1/2 tablespoons oil, butter, lemon juice and sea salt; toss gently. Serve with additional Parmesan cheese, if desired
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