|Unsalted butter||4 Tablespoon|
|Shallots||2 , minced|
|Garlic||2 Clove (10 gm), finely mashed|
|Zucchini||2 , cut into juliennes|
|Yellow squash||2 , julienned|
|Carrots||2 Large, peeled, cut into julienne, and blanched in boiling water for 1 minute|
|Freshly ground pepper||To Taste|
Melt the butter in a large saute pan over medium heat and add the shallots.
Saute for 2 minutes, add the garlic, and saute for 1 minute.
Add the zucchini and squash and saute, tossing occasionally.
When the zucchini and squash are half cooked, about 2 minutes, add the blanched carrots.
Season with salt and pepper.
Continue cooking for another minute until vegetables are tender.
Spoon into individual savarin molds.
Fill the molds to the top, pressing down to ensure that the vegetables are compact.
Cover with plastic wrap and refrigerate until needed.
Preheat the oven to 400°F.
Remove plastic and place the molds in the oven for 10 minutes, or until hot throughout.