CARROTS & ZUCCHINI WITH BASIL

      Title: CARROTS & ZUCCHINI WITH BASIL
  Categories: Seasonings, Side dish, Vegetables
       Yield: 4 Servings
  
       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
 
 MMMMM-------------------------GARNISHES------------------------------
            Tomato wedges
            Whole basil sprigs
  
   "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.
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