1 tbsp. butter
1 c. thinly sliced carrots (diagonally sliced looks nice)
1 c. diagonally sliced celery
1/2 c. thin green pepper strips
Salt and pepper to taste
Dash of dillweed

Melt butter in a heavy saucepan. Add carrots, celery and green pepper. Cover and simmer over medium heat about 7 minutes. Season with salt and pepper. Add dillweed. Cook over low heat until vegetables are just tender, about 5 minutes. Makes 4 servings.