JAZAR WA KUSA (Zucchini and Carrots, a recipe from Egypt)

adapted from Mediterranean Vegetables by Clifford Wright

• 2 large fat carrots, sliced diagonally about 1/4 inch thick
• 2 zucchini or other summer squash, ends trimmed, sliced diagonally about 1/4 inch thick
• 1 teaspoon freshly ground cumin seeds
• S & P to taste
• 2 Tablespoons olive oil

In a large bowl, toss the carrots and zucchini together with the cumin and sseaon with S & P. Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot.