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.