Julienne Zucchini and Carrots

• 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