Carrots, Zucchini and Basil

CARROTS, ZUCCHINI AND BASIL
 
Yield: Makes 6 servings.
 
Ingredients:
 
3 small zucchini
3 small carrots
2 scallions
1 Tbsp. extra virgin olive oil
Water or fat-free, reduced-sodium broth
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Dash of lemon juice, or to taste
1-2 tsp. fresh basil leaves, chopped (or 1/4-1/2 tsp. dried), to
taste
1 Tbsp. chives, chopped
 
Directions:
Cut the zucchini and carrots into very thin slices (the size of
wooden matchsticks). Cut the scallions into thin slices,
including a little of the green. In a medium-sized skillet, heat
the oil. Add the carrots and begin to saut�, stirring
frequently. When they begin to soften, add the zucchini and
scallions. (Add a tablespoon or two of water or broth, if
needed). Since the heat should be rather high, do not add the
garlic until the vegetables are almost done, or it may brown.
Season with salt and pepper and add lemon juice to taste when
the vegetables are crisp-tender. Sprinkle with basil and chives
and serve immediately.
Nutritional Information Per Serving: 41 calories, 2 g. total fat
(0 g. saturated fat),
5 g. carbohydrate, less than 1 g. protein, 1 g. dietary fiber,
21 mg. sodium
Diabetic Exchanges: 1 Vegetable, 1/4 Fat
11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)World Recipes
Grant me the Serenity to prioritize things I cannot delegate, the
Courage to say No when I need to,
 and the Wisdom to know when to go home.
~Sylvia
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes