3 cloves garlic, chopped fine
6 tbsp. virgin olive oil
1 lg. onion, chopped
1 green pepper, sliced
1 yellow pepper, sliced
2 sm. zucchini, diced large
2 yellow squash, diced large
3 stalks celery, diced
1/2 lb. diced mushrooms
1 tsp. Pesto or fresh basil leaves, chopped

In large cast iron chicken fryer or similar pot, place the olive oil and the chopped fine garlic. With heat on medium, saute the garlic and add the chopped onions. To this add the chopped celery. Allow to cook until celery softens. Then add the remainder of the vegetables and saute until the vegetables are at the desired tenderness. To serve, place over one pound cooked pasta (a shape works best) and top with freshly grated Parmesan cheese.