Summer Vegetable Filling for Lamb recipe

4 medium carrots, julienned in 3-inch strips
1 small head broccoli, broken into florets
Salt, to taste
1/4 cup butter, melted
2 tablespoons dried basil
1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
18 cherry tomatoes or large pitted green or ripe olives (for garnish)
4 medium zucchini, julienned in 3-inch strips
1 small head cauliflower, broken into small florets
Pepper, to taste

Toss all the vegetables (except garnish). Season with salt and pepper. Pack into crown roast. Melt butter and herbs. Pour over vegetables.