Carrots and Zucchini with Herb

3 medium carrots, scrubbed and sliced
1 medium zucchini, sliced
1/2 cup of vegetable broth
1 teaspoon of your favorite herb, fresh and finely chopped
Salt and freshly ground black pepper to taste

In a saucepan cook the carrots in the broth until almost done. Add the zucchini and cook until both vegetables have reached the desired tenderness.

Drain the vegetables, add the chopped herb, and toss gently.

Seasons to taste with salt and pepper.

Serve in a warmed ceramic bowl.