Herbed Vegetable Ribbons

Thin vegetable slices or ribbons are a simple yet elegant presentation for summer squash and carrots.

Serves: 6
15 mins Prep time 5 mins Cook time
15 mins Prep time
5 mins Cook time
  • 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

  • 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

Cooking tip

Chef's Tip: Use a mandoline to cut vegetables into thin even slices.

This recipe was created by Chef Richard Blais, the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef.

Nutrition information

(Amount per serving)

  • 130Calories: 130Cholesterol: 8mg
  • Sodium: 239mgProtein: 3g
  • Total Fat: 10gFiber: 2g
  • Carbohydrate: 7g