2 med. carrots, cut into julienne strips
4 med. zucchini, cut into julienne strips
2 tbsp. butter
1 tsp. chopped fresh sage
1 tsp. chopped fresh dill weed
1 1/2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

Heat butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot. Serves 4.

1 serving: 90 cal., 2 g Protein, 9 g Carbohydrate, 6 g Fat, 0 mg Cholesterol, 220 mg Sodium.