butter
12 crackers, coarsely crushed (approximately 3/4 c.)
3/4 tsp. basil
2 cloves garlic
3 carrots, cut into 1/4-inch slices
1/4 lb. green beans
2 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper
3 sm. zucchini, cut into 1/2-inch slices
1 green pepper, cut into 1/2-inch strips

In 10-inch skillet over low heat, in 3 tablespoons hot butter, cook crushed crackers and basil until golden, stirring frequently. Remove to plate and set aside.

Crush garlic cloves. In same skillet over medium-low heat, in 2 tablespoons butter, cook garlic until lightly brown. Add carrots, green beans, water, salt and pepper. Heat to boiling. Cover and cook 5 minutes.

Add zucchini and green pepper. Cook uncovered until vegetables are tender-crisp, about 10 minutes, stirring frequently. Spoon crumb mixture evenly over vegetables.