Prep 10 mins
Cook 5 mins
This versatile dish goes very well with roast beef and mashed potatoes.
- 1⁄2 cup carrot, sliced
- 1⁄2 cup zucchini, sliced
- 1 teaspoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon onion flakes
- ground black pepper (to taste)
- Steam carrots and zucchini for 5 minutes, or until tender.
- Combine all ingredients in a bowl, toss until well mixed.
I had a bit of trouble with this recipe. Even though I sliced the carrots very thin, it took them much longer than the zucchini to steam cook. This left the zucchini too soft and mushy. I recommend steaming only the carrots for at least 10 minutes and then adding the zucchini to steam for five minutes. Otherwise, the flavor was excellent. Thanks for a quick and healthy recipe!
A quick, simple and healthy recipe that my whole family enjoyed. The carrots and zucchini were great partners for taste and colour. This vege recipe presented very well. Thanks for posting some great looking gluten-free recipes katii *reviewed for PAC Spring 08*