Oh, Paula. Long ago we agreed to disagree about pretty much everything. I’m not ashamed to admit that I love vegging out in front of the Food Network. I’ll even fess up to clogging our DVR with episodes of The Barefoot Contessa, Giada at Home, and even (gulp) The Pioneer Woman. But you and I have just never been on the same page.

Who would have thought you had even one vegan-friendly recipe? Of course there was the small matter of swapping olive oil for the butter. Then I added a pinch of red pepper flakes. Finally, I cut back on the cooking time so my veggies would be crisp-tender.

I have to admit, the results were delicious. This would be a great weeknight side with veggie or bean balls (or meatballs). I devoured the bowl in the picture with some crusty bread for lunch. The parsley was lovely, but mint or cilantro would also be terrific.

I’m not saying we’re on track to become BFFs, but I guess in the spirit of the holidays we can call a ceasefire. Maybe veggies can build a bridge?

Vegetable Ribbons with Garlic and Lime
Serves 4 as a side
Adapted from Paula Deen

3 large carrots, peeled
2 large zucchini
2 large yellow squash
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice (about 1 small or 1/2 large lime)
2 tablespoons minced fresh parsley

Using a Y-peeler, cut the carrots, zucchini, and squash into ribbons.

Heat the olive oil, garlic, and red pepper flakes in a large nonstick skillet over medium-high heat until the garlic just begins to sizzle, 1 to 2 minutes. Add the vegetable ribbons and season with salt and pepper. Cook, tossing with tongs, until just crisp-tender, about 3 or 4 minutes. Remove from the heat and toss with the lime juice and parsley.