This is a favorite of ours and my little girl will eat her veggies this way.
Ingredients:
1 cup broccoli florets
1 cup cauliflower florets
2 large carrots sliced
1 large yellow onion or shallots chopped/diced (we prefer shallots)
a couple small cloves of fresh minced garlic
2-3 medium green/yellow zuchinni sliced
1/4 cup olive oil
grated parmesan cheese
salt and pepper
herbs for seasoning, like the italian herb mix
Directions:
Preheat the olive oil on a large skillet on medium heat. Preheating the oil helps so less free radicals are released. After it has warmed up, add the onions/shallots and minced garlic. Let them simmer in the oil for a minute, stirring it with a spatula occasionally, plus it just smells delicious. Add the carrots and broccoli and let it sit covered for a couple minutes to soften up. These take longer to cook than the rest of the veggies so we start with them. You made need to add a little more oil of it becomes too dry. Then add the cauliflower and the zuchinni, salt and pepper to taste, and the herbs. Stir occaionally, but let it cook covered for several minutes until it has softened to how you like it, probably 5-6 minutes, the zuchinni softens relaively quick in comparison to the carrots, so make sure to test how soft they are along the way. Make sure to try it to see if it needs more salt, pepper, or herbs. Remove from heat and let cool before eating.
Enjoy with some parmesan cheese sprinkled on top and there you have a great side dish for just about any meal, or a meal in and of itself.
