CARROTS AND ZUCCHINI

3 tb butter
3 garlic cloves, minced
5 medium carrots, peeled and thinly sliced
3 to 4 medium peeled and sliced zucchini
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.