Ribboned Vegetables

2 medium carrots
2 small zucchini
2 small yellow summer squash
1 Tbsp butter
2 tsp lemon juice
1 tsp prepared horseradish
1/2 tsp salt
1/8 tsp pepper

With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each vegetable.  Melt butter and saute vegetables until tender.  Add the rest of the ingredients and toss to coat.