butter
12 crackers, coarsely crushed (3/4 c.)
3/4 tsp. basil
2 garlic cloves
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 med. zucchini (1 lb.), cut into 1/2 inch slices
1 green pepper, cut into 1/2 inch strips

About 25 minutes before serving: In 10-inch skillet over low heat, in 3 tablespoons butter, cook crushed crackers and basil until golden, stirring frequently. Remove to plate.

Crush cloves. In 2 more tablespoons butter, cook garlic 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, until vegetables are tender-crisp, about 10 minutes, stirring frequently. Discard garlic. Spoon crumbs evenly over vegetables.