butter
12 crackers, coarsely crushed
3/4 tsp. basil
2 garlic cloves
3 carrots, peeled & cut into 1/4" slices
1/4 lb. fresh green beans
2 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper
3 med. zucchini, cut into 1/2" slices
1 green pepper, cut into 1/2" strips

1. In skillet over low heat in 3 tablespoons butter, cook crackers and basil until golden, stirring frequently. Remove to plate; set aside.

2. With flat side of knife, crush garlic. In same skillet over medium-low, in 2 more tablespoons butter, cook garlic until lightly browned.

3. Add carrots, green beans, water, salt, pepper; heat to boiling, cover and cook 5 minutes.

4. Add zucchini and green pepper. Cook uncovered until vegetables are tender crisp, about 10 minutes, stirring frequently.

5. Discard garlic; spoon crumb mixture over vegetables and serve.