Zucchini, Onion and Carrot Sauté

2 cups thinly sliced onions
1 tsp. salt
1/8 tsp. black pepper
1 tsp. dried basil leaves, crushed
1/4 cup pure olive oil

Wash zucchini but do not peel. Cut into thin,
diagonal slices. Put into 10-inch skillet.

Add carrots, onions, salt, black pepper and basil. Pour olive oil over top. Stir gently until well mixed with vegetables.

Over medium heat sauté vegetables for 5 minutes, stirring often. Reduce heat to low. Cover vegetables and cook 5 minutes longer.

Remove cover. Stir and cook about 10 more minutes until vegetables are tender-crisp.

Serve very hot. Serves 4

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