Tri-Colored Vegetables

2 carrots, cut into 1/4-inch-thick strips
2 tablespoons olive oil
2 tablespoons butter
1 yellow bell pepper, cut into 1/4-inch-thick strips
1 (8-ounce) bag fresh sugar snap peas (about 2 cups)
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. In a small pot of boiling water, blanch carrots for 2 minutes; drain.
2. In a medium skillet, heat olive oil and butter over medium-high heat until butter is melted. Cook carrots, bell pepper, and peas for 5 minutes, or until crisp-tender. Add garlic, salt, and pepper; cook for 1 minute.