Squash and Carrot Ribbons with Horseradish Lemon Butter

Make the best of summer produce with this easy recipe. These colourful veggie strips, sautéed in lemon and horseradish, will add zip to any menu.

2 small zucchini, scrubbed
2 small yellow summer squash, washed well
2 medium carrots, peeled
2 Tbsp. unsalted butter
1 tsp. drained bottled horseradish
2 tsp. lemon juice, freshly squeezed
kosher or sea salt
black pepper, freshly ground

With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot, zucchini and yellow squash, making long ribbons.

In a large skillet, sauté vegetables in butter for 2 minutes. Stir in the remaining ingredients. Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally.

Makes 4 servings.