Fresh Julienne Vegetables with Basil
1 small zucchini, seeded, julienned
1 small spanish onion, sliced thinly
1 small yellow squash, seeded, julienned
2 carrots, shredded
2 tbsp water
2 tsp margarine
1 tsp fresh basil, minced
Freshly ground pepper to taste
Combine the zucchini, yellow squash, carrots, onion and water in
a skillet. Cover and cook over medium heat for 4 to 5 minutes, or
until the vegetables are tender. Add the margarine and the basil.
Saute, uncovered, until almost all of the liquid is cooked off.
Top with a pinch of pepper. Serve immediately. Makes 2 servings.