1 small zuchini
1 small summer squash
1 small red onion
1 carrot
1 large tomato
1/4 cup button mushrooms
1 tablespoon virgin olive oil
2 garlic cloves
1/4 cup white cooking wine
Pinch of parsley
Salt and pepper to taste
cooked pasta
soy cheese
Chop vegetables into small pieces. Saute garlic cLoves in olive oil, briefly. Add vegetables and lightly cook, leaving them a little crunchy. Add vegan white wine and simmer for a few minutes. Serve over linguine, or pasta of choice. Sprinkle with soy grated cheese.