Ingredients

　　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

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

　　Cooks' Note

　　This is the authors’ favorite cooked vegetable dish. It is quick and easy to cook and once mastered really requires no measuring of quantities. The resulting flavors, while varying somewhat, will always be tasty and also nutritious.

　　Sugar Busters! Quick & Easy Cookbook