CARROTS AND ZUCCHINI

3 tb butter
3 garlic cloves, minced
5 medium carrots, peeled and thinly sliced
4 or 5 zucchini, sliced
1/4 tsp rosemary
salt and pepper to taste
1 tb water
1 tb drained cocktail capers

Melt butter in frying pan over medium heat. Lightly sauté garlic. Add carrots and cook 2 minutes. Stir in zucchini, rosemary, salt and pepper. Cook until zucchini is heated through, then add 1 tb of water and cover the pan. Cook over medium heat until carrots are tender, stirring occasionally. Do not overcook. Stir in capers and serve. You might substitute the water for white wine and add 1 tb olive oil for a perfect flavor.