2 1/2 c. carrots, cut julienne
2 1/2 c. zucchini, cut julienne
2 tbsp. olive oil
1 garlic clove, crushed (optional)
1 tbsp. fresh lemon juice
3 tbsp. dry white wine

Cut the carrots and zucchini julienne style. Use a large frying pan. Add the oil to a hot pan, and then the carrots. Saute or stir-fry for about 2 minutes and then add the zucchini. Toss about in pan for 3 minutes. Add the lemon juice and wine. Toss about and remove from the heat. Serve within a few minutes.

(Garlic is added at the same time as the oil.)