Ingredients:

• 1 cup peeled and thinly sliced carrots
• 2 Tablespoons water
• ¾ cup thinly sliced zucchini
• ¼ cup diced red bell pepper
• ¼ cup honey
• 1 Tablespoon better or margarine
• 1 Tablespoon lemon juice
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon dried dill weed

Directions:

Combine carrots and water in 1 quart microwave safe dish. Cover and microwave at HIGH 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 TO 2 ½ minutes or until zucchini is crisp-tender; stirring halfway through cooking time. Let stand 2 minutes and stir before serving.

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