Zucchini and Carrots

The Frugal Gourmet Cooks with Wine – Jeff Smith. Copyright 1986

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2 1⁄2 cups carrots, cut julienne
• 2 1⁄2 cups zucchini, cut julienne
• 2  tablespoons olive oil
• 1  garlic clove, crushed
• 1  tablespoon fresh lemon juice
• 3  tablespoons dry white wine

Directions

1. Using a large frying pan or wok, add oil to hot pan and then add the carrots.
2. Sauté for 2 minutes then add the zucchini.
3. Toss for about 3 minutes. Add the lemon juice and wine.
4. Toss and remove from heat.