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Peel carrots, zucchini, and yellow squash into long slices with vegetable peeler. Seed and thinly slice tomato and bell pepper. Roughly chop the basil and parsley. In large skillet over medium heat, melt butter. Saute veggies until tender, not mushy (6-8 minutes). Turn off the heat. Sprinkle with hers and season with salt and pepper.
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