Name: Carrots and Zucchini with Basil
Ingredients: 3 md Zucchini; 2 tb Butter; 2 tb Olive oil; 6 Young carrots; 3 Basil leaves; washed patted dry and chopped; Salt and pepper; to taste; Tomato wedges; Whole basil sprigs

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Canadian	Seasonings, Side dish, Vegetables	4	Servings

INGREDIENTS

3	md	Zucchini
2	tb	Butter
2	tb	Olive oil
6		Young carrots
3		Basil leaves; washed patted dry and chopped
		Salt and pepper; to taste
		Tomato wedges
		Whole basil sprigs

INSTRUCTIONS

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

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