Zucchini, Onion and Carrot Sauté
2 cups thinly sliced onions
1 tsp. salt
1/8 tsp. black pepper
1 tsp. dried basil leaves, crushed
1/4 cup pure olive oil
Wash zucchini but do not peel. Cut into thin,
diagonal slices. Put into 10-inch skillet.
Add carrots, onions, salt, black pepper and
basil. Pour olive oil over top. Stir gently until
well mixed with vegetables.
Over medium heat sauté vegetables for 5 minutes,
stirring often. Reduce heat to low. Cover vegetables
and cook 5 minutes longer.
Remove cover. Stir and cook about 10 more minutes
until vegetables are tender-crisp.
Serve very hot. Serves 4