Zucchini and Carrots with Sage and Dill

Yellow squash would be a nice addition to this recipe (or a substitute for the zucchini). I use dried sage and dill as I keep those stocked in my pantry and they are readily available.

2 medium carrots, sliced
4 medium zucchini, cut into julienne strips
2 tbsp margarine or butter
1 tbsp chopped fresh or 1 tsp dried sage leaves
1 tsp chopped fresh or ¼ tsp dried dill weed
¼ tsp salt
¼ tsp pepper

Place steamer basket in ½ inch water in saucepan (water should not touch bottom of basket.)  Place carrots in basket.  Cover tightly and heat to boiling; reduce heat.  Steam carrots 3 minutes.  Add zucchini.  Steam 4 to 6 minutes or until carrots and zucchini are tender-crisp.

Melt margarine in 12-inch skillet over medium heat.  Stir in carrots, zucchini and remaining ingredients.  Cook uncovered 2 to 3 minutes, stirring gently, until hot.