Ingredients:
2 tablespoons olive oil
2 shallots, minced
1 1/2 lbs carrots, julienned
1 tablespoon water
1/2 teaspoon vegan sugar ( or granulated sugar)
3/4 lb zucchini, julienned
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh sage
salt ( to taste)
fresh ground black pepper ( to taste)
Directions:
Heat the oil in a large saute pan and cook the shallots 3-4 minutes over medium heat or until tender.
Add the carrots, water, and sugar.
Cover, and cook, until carrots are tender, 5-8 minutes.
Remove lid, add zucchini, and cook uncovered, for 3-4 minutes.
Fold in herbs, and season to taste; remove from heat.
Serve.
Servings: 4-6
Time preparation: 10 min.
Time total: 24 min.