Carrot And Zucchini Saute - cooking recipe

Ingredients

5 medium sized carrots
3 small zucchini
2 Tbsp. butter or margarine
2 cloves garlic, minced or pressed
pinch of fresh or dry rosemary
salt and pepper
water
1 Tbsp. capers (optional)

Preparation

Slice the carrots and zucchini about 1/4 inch thick.
Melt the butter in a frying pan over medium heat; stir in carrots and cook 2 minutes, then stir in the zucchini, garlic, rosemary, salt and pepper to taste.
Stir until zucchini is heated through, then add 1 or 2 teaspoon water and cover pan.
Cook over medium heat until carrots are barely fork tender, shaking pan and stirring occasionally.
Don't overcook; a little crunch won't hurt.
Stir in capers, if used, and serve.
Makes about 4 servings.