Sautéed Zucchini & Carrots

Serves 6 to 8

• Olive oil
• 4 large carrots, halved lengthwise if medium-thick, or quartered lengthwise if very thick, and diced 1/4-inch
• 4 small zucchini, quartered lengthwise and diced 1/4-inch
• 1/2 sweet onion, coarsely diced
• 3 cloves garlic, minced
• Salt
• Pepper
• Oregano or marjoram
• Optional for serving: hot freshly cooked or leftover rice or pasta

Heat oil in a saucepan or skillet on medium-high. Add carrots; sauté about 5 minutes, until just softening. Add onions; sauté 3 minutes. Add garlic; sauté 2 minutes until onions are softened and garlic is golden. Add zucchini; cook about 10 minutes, stirring frequently, until tender. Season with salt, pepper and oregano to taste. If using rice or pasta, it can be tossed into saucepan with veggies, or veggies can be served over it.