In a small saucepan, boil carrots in water to cover until half cooked, 3 to 4 minutes. Drain well. Heat butter or oil in a large shallow frying pan. Add carrots, zucchini and HELLENIC HERB BLEND. Sauté over high heat until carrots and zucchini are tender-crisp.
- 1/2 lb: Pound Carrots, peeled and cut into julienne strips
- 2 Medium Zucchini, cut into julienne strips
- 1 tbsp Butter or Oil
- 1 tsp Hellenic Herb Blend