Italian Style Vegetable Ribbons

 
I'm always looking for new ways to get vegetables on our plates around dinner time. Sure, we have the old standbys of steamed broccoli or roasted asparagus, but after a while these become so routine that they just get lost on the plate and serve the purpose of filling the 'we have to have a vegetable with dinner--really, no excuses' void. These vegetable ribbons are so pretty to plate, quick cooking because they're so thin and can be tailored to anyone's preferred flavor profile. I made them along side of a balsamic chicken, so I opted for an Italian style version--but they'd be equally delicious with an Asian flare, or even raw and dressed as a summer salad. (I opted just for zucchini and bell peppers, but any firm, long vegetable would be ideal --think carrots and shredded cabbage!)

 Italian Style Vegetable Ribbons 
(serves 4 as a side dish)

• 2 medium-large zucchinis (go for long ones!)
• 1 large red bell pepper
• 4 cloves of garlic
• 1 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil 

On a cutting board, or large, clean work area--break out your vegetable peeler. Wash and trim your vegetables. Using the vegetable peeler along the length of the vegetables make long, thin ribbons (I found it easiest to keep rotating the zucchini until I got down to the seeds--then I just chopped up the seeded middle and gave some to Ranger). With the bell pepper use an exposed side--so if you cut it in half use the cross section to peel your ribbons (my pepper was super juicey and made a huge mess, so I just sliced it super thin with a knife).
 
In a large skillet, heat the oil over medium heat. Grate in 4 cloves of garlic until fragrant-about a minute. Add in your vegetable ribbons and mix in with the oil and garlic. Season with salt and pepper and cook 3-5 minutes until they become crisp tender. Sprinkle in the dried basil (a sprinkling of crushed red pepper would be delicious as well). Serve along side your favorite dinners.