Herbed Carrots & Zucchini Ingredients 2 medium carrots, sliced (1 cup) 4 medium zucchini, cut into julienne strips (3 cups) 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive or vegetable oil 2 teaspoons lemon juice Directions In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender. In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot. Back