Herbed Carrots And Zucchini
|Sliced carrots||1 1⁄2 Cup (24 tbs) (Use About 3 Medium, To Make 1/4-Inch Slices)|
|Onions||3 Small, cut into fourths|
|Dried dill weed||1⁄4 Teaspoon|
|Rosemary leaves||1⁄8 Teaspoon|
|Zucchini||1⁄2 Pound, cut crosswise, then lengthwise into fourths (Use 2 Small Pieces)|
1. Place water, salt, carrots, onions, dill weed and rosemary in l 1/2-quart casserole. Cover tightly and microwave on high (100%) 4 minutes.
2. Stir in zucchini. Cover tightly and microwave on high (100%) until vegetables are tender, 3 to 5 minutes longer.