3 lg. portabello mushrooms, approx. 1 inch pieces
1 head broccoli, same size pieces
1 each of red, ggreen, yellow peppers (sweet), same size pieces
handful baby carrots
assorted vegetables: asparagus, zucchini, sqash, artichoke hearts (go for flavor and
balsamic vinegar (about 1 tablespoon for a large fistful of veggies)
garlic powder (be generous, it usually takes more than you would think)
olive oil (about 1 teaspoon for a large handful of veggies)
Chop up all the veggies into bite size pieces. Seperate into three piles: longer cook, shorter cook, shortest cook. For example, carrots and broccoli should go in the first pile, peppers and mushrooms in the second, and sprouts should only be cooked about a minute before the whole thing comes off.
Put the first pile either in a wok or frying pan with the vinegar and the oil. If other vinegars are desired, add them but reduce the amount of balsamic vinegar. Remember that balsamic has a stronger flavor than most vinegars. Sprinkle garlic on the top. Cook about 2-4 minutes then add second pile and toss gently. Cook again 2-4 and add last pile. Cook 1 minute depending on fragility of produce and desired tenderness.
Voila! Cool and serve with cooked grains and legumes. (hint: fragility can sometimes be easily determined by moisture content, the more watery a vegetable is, the less it probably needs to be cooked.)