Golden Vegetables

1. 1

   Put whole bell peppers upright on cutting board.

2. 2

   Using sharp knife, cut off 4 or 5 strips from top to bottom.

3. 3

   This should leave top, bottom and seed core in one piece.

4. 4

   Remove any white membranes, and cut strips into very thin slices about 2 1/2 inches long and 1/8 inch wide.

5. 5

   Pare skins off yellow zucchini lengthwise, and cut into matchsticks resembling pepper strips.

6. 6

   Peel carrots, if necessary, and cook in boiling water until tender, about 5 minutes.

7. 7

   Set aside.

8. 8

   To serve, heat butter in heavy-bottomed skillet over medium heat.

9. 9

   Crush saffron, and add it to butter.

10. 10

    Add salt, pepper and nutmeg.

11. 11

    Do not let butter brown.

12. 12

    Add vegetables, and cook 4 minutes, stirring gently or tossing in skillet.

13. 13

    Remove from heat before peppers and zucchini wilt.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.