carrot-and-squash-ribbons-103395.json

{
    "directions": [
        "Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.",
        "Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water 2 minutes. Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.",
        "Drain vegetables and transfer to ice water, then drain in a colander.",
        "Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through. Season with salt and pepper."
    ],
    "ingredients": [
        "2 medium carrots",
        "2 medium yellow squash",
        "2 medium zucchini",
        "1 tablespoon olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Vegetable",
        "Side",
        "Quick & Easy",
        "Low Cal",
        "Carrot",
        "Squash",
        "Gourmet",
        "Sugar Conscious",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Carrot and Squash Ribbons",
    "url": "http://www.epicurious.com/recipes/food/views/carrot-and-squash-ribbons-103395"
}