Herbed Carrots and Zucchini

 

2

medium carrots, sliced (1 cup)

4

medium zucchini, cut into julienne strips (3 cups)

1

tablespoon chopped fresh or 1 teaspoon dried sage leaves

1

teaspoon chopped fresh or 1/4 teaspoon dried dill weed

1/4

teaspoon salt

1/4

teaspoon pepper

1

tablespoon olive or vegetable oil

2

teaspoons lemon juice

• 1 In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
• 2 In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.