Sauteed Vegetables with Herbs and Garlic

large carrots, peeled, halved lengthwise, then cut on diagonal into 1/4-inch-thick slices

olive oil

garlic, chopped

chopped fresh tarragon

chopped fresh thyme

large red bell peppers, cut lengthwise into 1/2-inch-wide strips

large zucchini, halved lengthwise, then cut on diagonal into 1/2-inch slices

large yellow crookneck squash, halved lengthwise, then cut on diagonal into 1/2-inch-thick slices

butter