2 cups carrots, thinly sliced
1/4 cup water
1 1/2 cups zucchini, thinly sliced
1/2 cup red bell pepper, diced
1/2 cup honey
1 tablespoon reduced fat butter or margarine
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon ground ginger

Combine carrots and water in a 2-quart microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender, stirring once. Drain liquid, add remaining ingredients and mix well. Cover and microwave on high for 2-3 minutes or until zucchini is crisp-tender, stirring once. Let stand covered for 2 minutes, then serve.

Makes 4-6 Servings
Serving Size: 6 ounces