Recipe for Zucchini and Carrots with Garlic and Herbs

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Yield:

4 to 6.

Ingredients:

Amount	Ingredient
1 tbl	(15 ml) olive oil
1/2 lb	(250 g) carrots, shredded or cut into fine julienne strips
1/2 lb	(250 g) zucchini (courgettes, vegetable marrow),
	shredded or cut into fine julienne strips
1 tsp	(5 ml) finely chopped garlic
	Salt and freshly ground black pepper to taste
1 tbl	(15 ml) finely chopped parsley
1 tbl	(15 ml) finely chopped fresh basil leaves

Instructions:

Instructions: Heat the olive oil in a large skillet over moderate heat. Add the carrots, zucchini, and garlic and cook, stirring occasionally, for 5 minutes or until just tender. Season with salt and pepper, stir in the fresh herbs, and serve immediately.

Serves 4 to 6.

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