1 c. water
1 tsp. salt
2 c. sliced, peeled carrots
2 c. broccoli florets
3 tbsp. vegetable oil
1 tbsp. cider vinegar
1/2 tsp. dried basil leaves

In a medium sized saucepan, bring water and salt to a boil over moderate heat. Add carrots; cover and steam for 5 minutes. Add broccoli; cover and steam for 5 minutes, until vegetables are tender. Drain and toss with the oil and vinegar. Sprinkle with basil. Serve warm. Makes 4 cups or 4 servings.