Active time: 20 min Start to finish: 20 min

　　

Ingredients

Serves 6

　　2 medium carrots

　　2 medium yellow squash

　　2 medium zucchini

　　1 tablespoon olive oil

　　

Step 1

Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.

　　

Step 2

Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water 2 minutes. Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.

　　

Step 3

Drain vegetables and transfer to ice water, then drain in a colander.

　　

Step 4

Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through. Season with salt and pepper.