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Herbed Vegetable Ribbons

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

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Herbed Vegetable Ribbons (continued)

1 to 2 teaspoons minced garlic

1/2 teaspoon McCormick® Gourmet Collection Basil Leaves

1/2 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mediterranean

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

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Herbed Vegetable Ribbons (continued)

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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Herbed Vegetable Ribbons (continued)

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.

per serving

Calories: 130

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Herbed Vegetable Ribbons (continued)

Fat: 10 g

Carbohydrates: 7 g

Cholesterol: 8 mg

Sodium: 239 mg

Fiber: 2 g

Protein: 3 g

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