2003 Steamed Vegetable Ribbons

By boandozzy

One serving equals 43 calories, 1 g fat (trace saturated fat), 0 cholesterol, 309 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein.

Diabetic Exchanges: 2 vegetable.

Originally published as Steamed Vegetable Ribbons in Light & Tasty August/September 2002, p20

Ingredients

• 4 large carrots
• 8 small zucchini
• 4 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon pepper

Preparation

Step 1

Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons.

Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat. Yield: 8 servings.