4 c. vegetables (2 or 3 of the following) : carrots, cut into julienne strips; zucchini, sliced; cauliflower, separated into flowerets; broccoli, separated into flowerets; green beans
2 cloves garlic, crushed
3 tbsp. olive oil
2 onions, sliced in long strips
Salt & pepper to taste
1/4 c. beef or chicken stock
1/8 c. white wine (opt.)
2 tbsp. grated Parmesan cheese

Blanch the vegetables in boiling water until they are tender; remove and cool. Cook each of the vegetables separately. In a large frying pan saute garlic and onions in olive oil. Add other vegetables and toss for a few minutes. Then add the salt, pepper, stock and wine. Cook until vegetables are heated through. To serve, sprinkle cheese on top of vegetables.