 Vegetable Ribbons with Pesto
Easy vegetable side dish
3 large carrots peeled
2 medium sized zucchini
2 medium yellow squash
1/4 to 1/2 cup pesto
fresh basil leaves if available
Use a vegetable peeler cut ribbon slices. Use long strokes. In a medium sized sauce pan heat 1/2 inch of water to a boil. Turn down to medium and add the carrots cooking for 2 to 3 minutes. Add the squash and zucchini and cook for an additional 2 minutes. Drain well and place in a serving bowl. Add the pesto and toss to coat well. Salt and pepper to taste and add basil leaves as garnish. I sometimes add a few rehydrated sun-dried tomatoes chopped and added at the end for even more color to the dish. The trick is to not overcook and have the vegetables too soft. 4 to 6 servings. Very quick and attractive side dish. | 
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