Carrots, Zucchini and Basil

Ingredients

• 3 small zucchini
• 3 small carrots
• 2 scallions
• 1 tablespoon extra virgin olive oil
• water (or fat-free reduced-sodium broth)
• 1 clove garlic, minced
• salt & freshly ground black pepper, to taste
• 1 dash lemon juice (to taste)
• 1-2 teaspoon fresh basil leaf, chopped or 1/4-1/2 teaspoon dried basil, to taste
• 1 tablespoon chives, chopped

Directions

1. 1

   Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks).

2. 2

   Cut the scallions into thin slices, including a little of the green.

3. 3

   In a medium-sized skillet, heat the oil.

4. 4

   Add the carrots and begin to saute, stirring frequently.

5. 5

   When they begin to soften, add the zucchini and scallions.

6. 6

   (Add a tablespoon or two of water or broth, if needed).

7. 7

   Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown.

8. 8

   Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender.

9. 9

   Sprinkle with basil and chives and serve immediately.