Steamed Summer Squash and Carrots

By kathleentirpak

Ingredients

• 1/2 pound carrots, peeled and julienned
• 2/3 pound yellow squash ( or zucchini ) julienned
• 1 Tablespoon butter
• 1 Tablespoon sherry, or balsamic vinegar
• 1 Tablespoon chopped lemon thyme
• 1 Tablespoon chopped basil
• lemon pepper and sea salt to taste

Preparation

Step 1

Steam the carrots in a bamboo basket for 2 minutes. Add the squash in a bamboo basket beneath the carrots basket, and steam both until crisp tender, about 5 minutes. Melt the butter in a large skillet on medium heat. Stir in the squash and carrots. Add the sherry or balsamic vinegar, lemon thyme, and basil, cook, stirring gently for 2 minutes. Season with sea salt and lemon pepper to taste.