Summer Vegetable Filling for Lamb

Ingredients

• 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

Instructions

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