1/4 cup olive oil
3 cups of garden vegetables cut in nickel to quarter size chunks. (broccoli, cauliflower, eggplant, cabbage, mushrooms, squash, tomatoes)
3 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
juice of 1/2 lemon freshly squeezed
2 teaspoons any flavored vinegar
Directions
In a large frying pan, mix all vegetables, oil and spices and herbs together (except lemon) and heat until cooked but still crunchy. Just before plating top with fresh lemon juice and pinch of chopped parsley.
Use
Vegetable