Thin vegetable slices or ribbons are a simple yet elegant presentation for summer squash and carrots.
Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 5 minutes
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 Collection Basil Leaves
1/2 teaspoon McCormick® Gourmet Collection Tarragon Leaves
1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
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® Gourmet Collection Sicilian Sea Salt
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.
Chef's Tip: Use a mandoline to cut vegetables into thin even slices.
This recipe was created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is 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.
Fat: 10 g
Carbohydrates: 7 g
Cholesterol: 8 mg
Sodium: 239 mg
Fiber: 2 g
Protein: 3 g