Carrots & zucchini with basil

4 Servings

Ingredients

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

Directions

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 ¼" 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 ¼" 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.

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