|Julienned carrots||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Julienned red peppers||2 Cup (32 tbs)|
|Julienned summer squash||2 Cup (32 tbs)|
|Julienned zucchini||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
1. Pour 1 inch water in 12-inch Chef Style Fry Pan; bring to boil over medium-high heat; add carrots; reduce heat to medium-low; cook 3 minutes or until carrots are tender-crisp; drain; reserve.
2. Melt butter in pan over medium heat; add red peppers; stir-fry 1 minute; add squash, zucchini; stir-fry 2 minutes; add carrots; stir-fry until heated through; season with lemon juice, salt, pepper to taste; serve at once.