Carrots & zucchini with basil

Yield: 4 Servings

Ingredients:

3 md Zucchini
2 tb Butter
2 tb Olive oil
6 Young carrots
3 Basil leaves; washed

Instructions:

-- patted dry and chopped Salt and pepper; to taste MMMMM-------------------------GARNISHES------------------------------ Tomato wedges Whole basil sprigs The tiny bush basil leaves are a perfect size to sprinkle whole over

crunchy vegetables. Or chop whole sweet basil leaves, adding them

off the heat to retain color and flavor. Wash zucchini and cut into 1/4" strips. Put zucchini strips in colander; sprinkle with salt. Let stand 10 minutes to extract bitter juices. Meanwhile melt butter in a heavy skillet. Add oil and heat. Rinse zucchini under running cold water and thoroughly pat dry. Peel carrots and cut into 1/4" strips. Add carrots to skillet; saute 6 to 7 minutes stirring over high heat or until barely tender crisp. Turn heat down to medium and add zucchini. Cook stirring another 4 minutes. Remove from heat; stir in chopped fresh basil. Add salt and pepper. Spoon onto heated serving platter. Garnish with tomato wedges and whole basil sprigs. Yield: 4 to 6 servings. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company 1985. Pg. 5. ISBN 0-88862-788-2. Posted by Cathy Harned.