Braised Cinnamon Apples with Sauteed Julienne Vegetables

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3 tablespoons olive oil

1 tablespoon unsalted butter

3 Fuji apples, peeled, cored, and seeded, sliced thin

1/4 teaspoon lemon zest

1 stick cinnamon

1 teaspoon lemon juice

3/4 cup fresh apple cider

1 small zucchini, seeds removed, cut julienne

1 small stalk celery, cut julienne

1 small leek, green removed, cut julienne

1/2 red pepper, seeds removed, cut julienne

1 teaspoon picked thyme leaves

Salt and freshly ground pepper

Opal and green basil, julienned, for garnish