Carrots & zucchini with basil Recipe

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Carrots & zucchini with basil

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Carrot, Herbs & Spices, Seasonings, Side-dishes, Vegetables, Zucchini

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Ingredients:

Procedures:

1	"the tiny bush basil leaves are a perfect size to sprinkle whole over crunchy vegetables.
2	Or chop whole sweet basil leaves, adding them off the heat to retain color and flavor."
3	wash zucchini and cut into ? strips.
4	Put zucchini strips in colander; sprinkle with salt.
5	Let stand 10 minutes to extract bitter juices.
6	meanwhile, melt butter in a heavy skillet.
7	Add oil and heat.
8	Rinse zucchini under running cold water and thoroughly pat dry.
9	peel carrots and cut into ? strips.
10	Add carrots to skillet; saute 6 to 7 minutes, stirring, over high heat, or until barely tender crisp.
11	Turn heat down to medium and add zucchini.
12	Cook, stirring, another 4 minutes.
13	Remove from heat; stir in chopped fresh basil.
14	Add salt and pepper.
15	spoon onto heated serving platter.
16	Garnish with tomato wedges and whole basil sprigs.
17	yield: 4 to 6 servings.
18	from _nancy enright"s canadian herb cookbook_ by nancy enright.
19	Toronto: james lorimer & company, 198Pg.
20	Isbn 0-88862-788-2