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Print this Recipe    Zucchini Carrots

Zucchini & Carrots
Serves 4-6 as a sidedish.

3-4 large carrots
1/4 cup minced red onion
2-3 cloves fresh garlic
1 small red hot pepper (or 1 med semi-hot green pepper), minced
2 -3 small zucchini
olive oil
kosher salt
freshly ground pepper
3-4 T finely grated Asiago
2-3 T finely chopped fresh chervil, dill, Italian parsely or thyme

Peel the carrots unless they are organic. Wash the zucchini (do
not peel), quarter lengthwise and scrape out the seeds with a
grapefruit spoon. Mince or smash the garlic. Julienne the carrots
and zucchini.

Heat your wok (on medium to medium high) and then add a little
olive oil. Saute the onion until fragrant and then add the minced
pepper and garlic. Stir-fry for a couple minutes and then turn
the heat to high and add the carrots, which should be stir-fried
until just tender enough to eat. Then add the zucchini and toss
with some salt & pepper to taste only until steaming hot, sprinkling
in the herb right before removing to a nice shallow bowl. Sprinkle
with the cheese and serve immediately.

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