Ingredients:
- 1 Tbsp. vegetable oil
- 1 Tbsp. lemon juice
- 1 Tbsp. white vinegar
- 1 Tbsp. salt-free herb and spice blend
- 1/8 tsp. garlic salt
- 2 large carrots
- 1 large zucchini
Directions:
Combine first 5 ingredients; stir well, and set aside. Cut carrots and zucchini into 2 inch long sticks. Arrange carrots on a steaming rack, and place over boiling water; cover and steam 2 1/2 minutes. Add zucchini to steaming rack, and steam an additional 2 minutes. Place vegetables in serving bowl. Pour sauce mixture over vegetables; toss gently to coat.
By Robin
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