1 c. carrots
1 c. celery
1 c. cabbage
1 c. red cabbage
1 c. red sweet pepper
1 c. green pepper
1 c. broccoli
1 c. cauliflower
1 c. sweet onion
1 c. green beans
1 c. egg plant
1 c. zucchini
1 c. mushrooms

Steam first 10 vegetables for 1/2 hour, with 1 tablespoon apricot oil. Add next 3 vegetables and 2 tablespoons butter and steam for 5 or more minutes. Pour over brown rice and top with Monterey Jack cheese. Place in oven until cheese is melted.