Sauteed VegetablesOne Healthy, Nonfattening Bite After Another.

• 1/2 cup olive or canola oil
• 2 cups of any combination of:
• Broccoli, cut into florets
• Green or red cabbage, shredded
• Cauliflower, cut into florets
• Peeled and cubed eggplant
• Any color onion, sliced
• White button, portobello, oyster, or shiitake mushrooms, sliced
• Any color bell pepper, cored, seeded, and cut into thin strips
• Yellow summer squash or zucchini, cubed or sliced
• Ripe tomatoes, cut into wedges
• 3 cloves garlic, chopped (optional)
• Garlic salt or salt to taste
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 or 2 teaspoons low-sugar balsamic vinegar (1 gram sugar)
• 1/2 lemon

1. Heat the oil in a large skillet over medium heat.
2. Add the vegetables of your choice, the garlic, if desired, and the garlic salt or salt.
3. Stirring constantly, cook until vegetables turn limp, tender, or translucent, 5 to 8 minutes.
4. Stir in the parsley and vinegar.
5. Cook and stir for 1 to 2 minutes more.
6. If desired, squeeze lemon juice over the vegetables just before serving.

olive, combination, broccoli, green, cauliflower, eggplant, color onion, white button, bell pepper, zucchini, tomatoes, garlic, garlic, flatleaf, lowsugar balsamic vinegar, lemon

Taken from www.epicurious.com/recipes/food/views/sauteed-vegetables-one-healthy-nonfattening-bite-after-another-391505 (may not work)