Steamed Vegetable Ribbons

 

2 large carrots, peeled

3 small zucchini

2 tsp. extra-virgin olive oil

2 tsp. lemon juice, or to taste

1/4 tsp. salt, or to taste

Freshly ground pepper to taste

 

With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core. Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more. Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.