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Recipe: Zucchini and Carrot Toss edit
Created by: Anonymous
Tags: Fat, Health, Root, Tuber, Vegetable
Yield: 3 servings
edit Ingredients
1 |
cup Zuchinni chunks |
1 |
cup Carrot slices |
1 |
teaspoon Orange juice |
½ |
teaspoon Lemon juice |
¼ |
teaspoon Tarragon |
⅛ |
teaspoon Each |
½ |
teaspoon Melted margarine |
|
edit Preparation
Step 1 |
Steam carrots over hot water. When they are about halfway done, add zucchini chunks and continue cooking until both are just tender. Remove to a warmed serving dish. Combine the rest of the ingredients, pour over vegetables, and toss gently to coat. |
Step 2 |
Makes 3 servings of about 2/3 cups=each. |
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