"I concocted this eye-pleasing recipe as a quick-and-easy side dish, and it's fast become a family favorite," notes Mildred Rickett of Magnolia, Texas. "It's a wonderful way to use up an abundance of veggies from your garden."
- 1 pound carrots, cut into 2-inch julienne strips
- 1 tablespoon olive oil
- 3/4 pound zucchini, cut into 2-inch julienne strips
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss. Yield: 6 servings.
Originally published as Carrot Zucchini Saute in Light & Tasty August/September 2001, p7
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