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Yield: 4 servings
[edit] Ingredients
¼ |
cup Olive oil |
½ |
cup Thinly sliced carrots |
1 |
cup Thinly sliced zucchini |
½ |
cup Sliced onions |
½ |
cup Thinly sliced celery |
½ |
cup Thinly sliced green pepper |
1 |
cup Small cauliflower buds |
1 |
cup Small broccoli florets |
½ |
cup Chopped red cabbage |
1 |
cup Diced tomatoes |
1 |
teaspoon Minced garlic |
½ |
teaspoon Oregano |
½ |
teaspoon Sweet basil |
½ |
teaspoon Thyme |
½ |
cup White wine |
|
Salt and fresh ground black pepper to taste |
[edit] Preparation
Step 1 |
Heat oil in a wok or large saute pan. Add carrots first and cook for a few minutes. Add remaining vegetables and cook until tender but still crisp. |
Step 2 |
Add herbs, salt and pepper, then wine and stir about 2 minutes more on high. Serve at once. |
