1/4 c Olive oil 2 lb Carrots; chopped med. small 2 lg Onions; chopped medium small Water (as needed) 1/4 c Olive oil 1 1/2 lb Zucchini; peeled - (reserve the skins), - and chopped medium small 1 lg Leek; well washed and - chopped medium small In a large skillet place the first 1/4 cup of the olive oil and heat it on medium high until it is hot. Add the carrots and onions, and saut