ITALIAN VEGETABLE SAUTE

By curly

Ingredients

• 4 medium carrots, peeled and sliced
• 1 head cauliflower, divided into flowerets
• 3 small zucchini
• 2 sliced garlic cloves
• 3 Tbsps olive oil
• 2 yellow onions, peeled and sliced
• salt and pepper to taste
• 1/4 cup beef stock
• 2 Tbsps fresh-grated Parmesan or Romano cheese

Preparation

Step 1

In a pot of boiling water, blanch the carrots; boil them for 5 to 6 minutes or until they are tender; remove and cool.
Add the cauliflower to the same boiling water and cook until barely tender; remove, and cool. Add the zucchini to the pot, but do not cook long.

When you are ready to serve dinner, in a large frying pan or a wok, saute the garlic in the olive oil. Add the carrots, cauliflower, zucchini and onions Toss for a few minutes, and then add the salt, pepper, and beef stock. Cover the pan and cook just long enough to heat everything through. Stir gently often Sprinkle the cheese on top, and serve.