Zucchini, summer squash, and carrots are cut into ribbons, combined with fresh basil, then dressed with a white balsamic vinaigrette. From "Redbook" magazine.
Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
Do the same with the yellow squash and carrots.
Toss ribbons with basil in a large salad bowl.
In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.