3largecarrots,peeled and halved lengthwise (cut on the diagonal into 1/4-inch slices)
1½tablespoonschopped fresh tarragon
1tablespoonchopped fresh thyme
4largered bell peppers,cut lengthwise into 1/2-inch strips
4largezucchini,halved lengthwise (cut on the diagonal into 1/2-inch slices)
4largeyellow squash,halved lengthwise (cut on the diagonal into 1/2-inch slices)
salt and pepper,to taste
Cook carrots in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Heat the oil in large pot over medium-high heat. Add the garlic, tarragon, and thyme; sauté about 30 seconds. Add the carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper. Add butter and stir to melt and blend in.
Make ahead tip: Blanch carrots and cut up other vegetables a day ahead and chill them in a plastic bag overnight.