1. Cut off the ends of the zucchini and squash discard.
2. Using a mandoline, julienne the zucchini and squash lengthwise, turning it to avoid reaching the seeds.
3. Peel the carrots and julienne them more finely so all the vegetables cook evenly.
4. Cut the top off the red pepper and remove the seeds and pith.
5. Julienne the red pepper with a chef’s knife.
6. Combine all julienned vegetables and reserve in covered container.
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