Sauté Of Mixed Vegetables

• 2 cups cauliflower florets
• 2 cups (1-inch) sliced green beans
• 1 1/2 cups diagonally sliced carrot
• 1 1/2 cups cubed peeled chayote (about 1/2 pound)
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 garlic cloves, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/3 cup chopped fresh cilantro

1. Bring 3 quarts of water to a boil in a large Dutch oven. Add the cauliflower, and cook for 3 minutes. Add green beans, carrot, and chayote; cover and cook an additional 4 minutes. Drain and rinse under cold water; drain well, and set aside.
2. Heat oil in pan over medium heat. Add onion, bell pepper, and garlic; cover and cook for 8 minutes or until tender, stirring occasionally. Add cauliflower mixture, salt, cumin, and pepper; cover and cook an additional 5 minutes or until thoroughly heated. Remove from heat, and stir in cilantro.
3. Note: Zucchini can be substituted for chayote, if desired.

cauliflower florets, green beans, carrot, vegetable oil, onion, green bell pepper, garlic, salt, ground cumin, pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/saut-of-mixed-vegetables (may not work)