- 1 pound carrots, thinly sliced
- 2 tablespoons butter or margarine
- 1 small onion, sliced and separated into rings
- 2 small zucchini, cut into 1/4 inch slices
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute carrots in butter for 4-5 minutes. Add the onion; cook for 1 minute. Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until vegetables are crisp-tender.