1 yellow summer squash, sliced
1 zucchini, sliced
1 carrot, peeled and slice diagonally
1 tablespoon olive oil
2 tablespoon fresh basil, chopped
or 1-2 teaspoon dried basil
Saute the vegetables and basil in the olive oil in a nonstick skillet slowly for about 15 or 20 minutes, depending on how crunchy you want them. Salt to taste and serve.