12 crackers, crushed coarsely
2 tbsp. butter
3/4 tsp. basil
2 cloves garlic, minced
3 carrots, cut in 1/4 inch thick slices
1/4 lb. green beans
2 tbsp. water
1 tsp. salt
1/2 tsp. pepper
3 sm. zucchini (6 oz. each) cut in 1/2 inch slices
1 sm. green pepper, cut in 1/2 inch strips

In 10 inch skillet, melt 2 tablespoons butter, add basil and cracker crumbs. Brown crackers, place in bowl and set aside. In same skillet, medium heat, add 2 tablespoons butter add garlic and cook until lightly browned. Add carrots, beans, water, salt and pepper. Heat to boiling. Cover and cook 5 minutes. Add zucchini and green pepper. Cook uncovered, stirring frequently until tender crisp (about 10 minutes). Place in serving bowl, spoon crumb mixture over top and serve.