Vegetable Ribbons

In a medium bowl, cut thin ribbons of carrots, zucchini, and yellow squash with a vegetable peeler; set aside.

In a large sauté pan over medium-high heat, heat butter and oil until butter is melted. Add vegetables, and sauté for 5 to 10 minutes or until vegetables are crisp-tender. Stir in thyme, salt, and pepper, and cook 1 minute; serve immediately.