Recipe for Julienned Carrots and Zucchini

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Yield:

5 Servings

Ingredients:

Amount	Ingredient
2 tbl	VIRGIN OLIVE OIL
1 lb	CARROTS
1/4 tsp	THYME, DRIED
3/4 tsp	SALT

Instructions:

Instructions: WITH A KNIFE OR MANDOLINE, CUT CARROTS AND ZUCCHINI INTO 2 1/2" X 1/4" SQUARE JULIENNE STRIPS. HEAT OIL IN A SKILLET, OVER HIGH HEAT, ADD CARROTS AND COOK, STIRRING, FOR 2 MINUTES. ADD ZUCCHINI, THYME, AND SALT. COOK, STIRRING FOR 5 MINUTES OR UNTIL THE VEGETABLES ARE TENDER.

MAKES ABOUT 5

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