Herbed Carrots and Zucchini

Colorful and delicious!

1/4 cup Vera Jane's Extra-Virgin Olive Oil
3 shallots, minced
3 lbs carrots, julienned
2 Tbsp water
1/2 tsp sugar
1½ lbs zucchini, julienned
1 Tbsp chopped fresh mint (or 1 tsp dried)
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage (or 1 tsp dried)
Salt and freshly ground pepper, to taste

Heat oil and cook shallots 3 to 4 minutes until soft but not brown. Add the carrots, water, and sugar. Cover and cook gently, shaking the pan often, until carrots are crisp tender, 5 to 8 minutes. Add zucchini and cook, uncovered, 3 minutes. Toss with herbs, then salt and pepper, to taste. Serves 8 to 12

Makes 8 — 12 servings

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