Zucchini and Carrots

Striking in its brilliant hues of orange and green, this beautiful combination brightens a plate of pale chicken or fish.

Ingredients:

• 1/4 cup olive oil
• 2 carrots, julienned
• 3 small zucchini, julienned
• 4 cloves garlic, crushed with salt
• black pepper or Aleppo pepper

Preparation:

Heat the oil and add the carrots. Sauté, tossing for 2 minutes. Cover and simmer for 3 additional minutes.

Increase the heat and add the zucchini and the garlic. Stir-fry for about 4 minutes, until vegetables are crispy-tender. Transfer to a serving dish and sprinkle with pepper.