Carrot, Zucchini and Potato Shreds

Ingredients

• 2 baking potatoes, peeled
• 2 small carrots, peeled
• 2 med zucchini
• 2 tbsp butter or 2 tbsp margarine
• 1 tsp dried basil
• salt
• black pepper, freshly ground

Directions

1. Grate the potatoes.
2. Rinse with cold water, drain well and pat dry.
3. Grate the carrots and zucchini and combine with the potatoes, melt the butter in a large skillet on medium-high heat.
4. When sizzling, add the vegetables and saute for 2 minutes.
5. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender.
6. Season with salt and pepper.