Veggie -Ribbon Toss

• 2 large carrots
• 2 medium zucchini
• 2 tablespoons finely chopped pecans
• 1 tablespoon oil
• 1 garlic clove, minced
• 12 teaspoon dry southwest seasoning
• 2 teaspoons chopped fresh cilantro
• 12 cup water

1. Use a potatoe peeler cut carrots and zucchini into long ribbons.
2. Reserve separately.
3. In a large nonstick pan cook pecans over medium -high heat until toasted, 3-4 minutes.
4. Remove from pan and reserve.
5. In the same pan heat oil over med-high heat add garlic and seasoning, cook 2 minutes stirrng occasionally.
6. Add carrots and 1/2 cup water, reduce heat and cook until nearly tender, about 8 minutes.
7. Add zucchini Cover and cook till tender, about 4 minutes.
8. Remove from heat and stir in peacans and cilantro.

carrots, zucchini, pecans, oil, garlic, seasoning, fresh cilantro, water

Taken from www.food.com/recipe/veggie-ribbon-toss-365825 (may not work)