2    Baking potatoes; peeled

      2 sm Carrots; peeled

      2 md Zucchini;

      2 tb Butter;

           -=OR=-
      2 tb Margarine;

      1 ts Dried basil;

           Salt
           Black Pepper; freshly ground
  Grate the potatoes. Rinse with cold water, drain well and pat dry.
  Grate the carrots and zucchini and combine with the potatoes, Melt
  the butter in a large skillet on medium-high heat. When sizzling, add
  the vegetables and saute for 2 minutes. Add the basil, lower the heat
  to medium, cover and simmer for 7 to 10 minutes, or until the
  vegetables are tender. Season with salt and pepper.
  Source: Fast & Fresh by Lucy Waverman
  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE
  EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON
  THE FAT.) (right at this monent I think zuccini is a freeby.  I am
  very excited to try this one and SOON)
  From the collection of Karen Deck
  Reposted 4 you and yours via Nancy O'brion and her Meal-Master