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

Use a large frying pan or wok. Add the oil to hot pan. Add carrots, saute or stir-fry for 2 minutes and then add the zucchini. Toss together about 3 minutes. Add lemon juice and wine. Toss lightly and remove from heat. Serve immediately.

If using garlic, add with oil and continue as above. Don't delay putting carrots in as garlic burns easily. Serves 4.