Recipe - Carrots And Zucchini With Basil

3 md Zucchini
2 tablespoon Butter
2 tablespoon Olive oil
6 Young carrots
3 Basil leaves; washed
patted dry and chopped
Salt and pepper; to taste

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 0888627882. Posted by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini