Zucchini, carrots, and basil in a white wine butter sauce

 Zucchini, carrots, and basil in a white wine butter sauce


two fresh zucchini
eight whole fresh carrots
3 sprigs of basil
1/4 cup of butter
1 cup white wine
olive oil
salt and pepper

A good filet of fish deserves an easy fresh vegetable dish, clean and partially peel your zucchini and clean and peel your carrots. In a 8 x 8 baking dish drizzle olive oil and place the prepped vegetables. Chop the fresh basil and sprinkle on top.


Add four pats of butter and about a cup of a good white wine. I usually work with Moscato when doing carrots, the sweetness compliments each other well. Add fresh cracked black pepper and salt. Cover with foil and bake at 350 for 25 to thirty minutes.

Then plate fish with a 1/2 cup cooked jasmine rice with the vegetables and enjoy!


Recipe by Trish Barton

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