8 med. green peppers
4 med. onions
16 oz. bag carrots
3 tbsp. salad oil
1 1/2 tsp. salt
1 tsp. basil
1/2 tsp. coarsely ground black pepper

Cut green peppers into strips. Thinly slice onions. Cut carrots into matchstick-thin strips.

In 8-quart Dutch oven over medium heat, in hot salad oil, cook green peppers, onions, carrots, salt, basil, and black pepper, stirring, until vegetables are tender-crisp.