1 lb. carrots, scraped and thinly sliced
2 tbsp. butter, melted
1 small onion, thinly sliced
2 small zucchini, thinly sliced
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. fresh basil, minced

Sauté carrots in butter over medium heat 4 minutes. Add onion; cook 1 minute. Add zucchini and next 3 ingredients; cover and cook 3 to 4 minutes or until crisp-tender. Garnish if desired.

Yield: 6 to 8 servings.