2 1/2 c. carrots, cut julienne
2 1/2 c. zucchini, cut julienne
2 tbsp. olive oil
1 clove garlic, crushed, to be removed before serving
1 tbsp. fresh lemon juice
3 tbsp. dry white wine
1/2 tsp. salt

Use a large frying pan or a wok. Add the oil to a hot pan and then the carrots. Saute or stir-fry for 2 minutes and then add the zucchini. Toss for about 3 minutes.

Add the lemon juice and wine. Toss about and remove from the heat. Be sure to remove the garlic before serving. If doubling the recipe, do not double the garlic.

Serves 4 to 6.