| 4 | Large | Carrots, peeled |
| 8 | Small | Zucchini |
| 4 | Tsps. | Lemon juice |
| 2 | Tsps. | Olive or canola oil |
| 1 | Tsp. | Salt |
| 1/8 - 1/4 | Tsp. | Ground black pepper |
With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot and zucchini, making long ribbons. Place carrots in a steamer basket over 1" of boiling water in a saucepan; cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.
YIELD: 8 Servings