1
Wash and dry produce.
Peel, trim, and halve carrots lengthwise; thinly slice into ¼-inch-thick half-moons. Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop parsley.