Garlicky Papricky Zucchini & Carrots

* vegan, dairy free and gluten free, provided the broth/bouillon you use respects these criteria.

Ingredients:

• 2 carrots
• 5 zucchini
• 1 1/2 tsp hot paprika, OR
• 1 tsp mild paprika and 1/2 tsp cayenne pepper
• 1 1/2 tsp garlic powder
• 1 tbsp vegetable broth in granules, or 2 crushed bouillon cubes *
• 1 tbsp olive oil

Tools:

• cutting board
• sharp knife
• large bowl
• 10 inch nonstick pan with cover
• spatula or non-abrasive spoon

Instructions:

1. Cut the carrots and zucchini into matchsticks
2. Place oil, paprika and garlic powder in non-stick pan, warm and blend well.
3. Add zucchini and carrot sticks, tossing until evenly coated with flavoring.
4. Cover completely and cook on minimum heat (sugg. use a small burner) for 10 mins, stirring occasionally. The vegs should not sizzle - they should cook in their own steam.
5. Sprinkle broth/bouillon over the veggies and blend.
6. Cover and cook an additional 10 mins or to desired tenderness, stirring and correcting moisture as needed.
   
   
   If the mix becomes too dry or starts to brown, correct with 1 tbsp water as often as needed. (You will need to do this only if the heat cannot be adjusted low enough).

serves 3-4. good with steamed rice or and as a side to poultry or pork.