Golden Vegetables

• 2 large (1 lb.) yellow bell peppers
• 1 lb. yellow zucchini
• 1 lb. very small baby carrots
• 4 Tbs. unsalted butter or soy margarine
• Large pinch saffron
• Salt to taste
• 1/4 tsp. white pepper
• Pinch nutmeg

1. Put whole bell peppers upright on cutting board.
2. Using sharp knife, cut off 4 or 5 strips from top to bottom.
3. This should leave top, bottom and seed core in one piece.
4. Remove any white membranes, and cut strips into very thin slices about 2 1/2 inches long and 1/8 inch wide.
5. Pare skins off yellow zucchini lengthwise, and cut into matchsticks resembling pepper strips.
6. Peel carrots, if necessary, and cook in boiling water until tender, about 5 minutes.
7. Set aside.
8. To serve, heat butter in heavy-bottomed skillet over medium heat.
9. Crush saffron, and add it to butter.
10. Add salt, pepper and nutmeg.
11. Do not let butter brown.
12. Add vegetables, and cook 4 minutes, stirring gently or tossing in skillet.
13. Remove from heat before peppers and zucchini wilt.
14. Serve hot.

yellow bell peppers, yellow zucchini, baby carrots, butter, saffron, salt, white pepper, nutmeg

Taken from www.vegetariantimes.com/recipe/golden-vegetables/ (may not work)