Ingredients
2 tablespoons olive oil
1/2 tablespoon butter
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
3 medium carrots, julienned
1 red onion, julienned
1 large zucchini, julienned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions
Heat a 12-inch nonstick skillet over high heat and, when hot, add the
olive oil. When the oil is hot, add the butter and, when melted and beginning to bubble, add the
peppers and carrots and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add
the onion and cook, stirring, until crisp-tender, about 3 minutes longer. Add the zucchini and