broccoli
cauliflower
carrots (baby carrots are good)
2 tsp. peanut oil
1/2 tsp. sesame oil
1/8 tsp. garlic oil or garlic powder
1/2 tsp. chopped fresh fennel or 1/4 tsp. dried dill

Wash vegetables. Cut large cauliflower florets and large broccoli spears in half, leave smaller pieces whole. If using regular carrots cut pieces about the size of a baby carrot.

Put vegetables into covered casserole dish. A 1 3/4 quart casserole full makes about 4 servings. Add about 1 tablespoon water and microwave about 4 minutes on high (less for fewer vegetables). The vegetables should still be very firm. Immediately drain and uncover so excess water evaporates. No problem if the vegetables sit for a while as you do other things.

Preheat a heavy skillet (cast iron is best) over medium-high heat. Add peanut oil, then vegetables putting cut pieces flat side down. Arrange in a single layer. Cook about 3 minutes until the vegetables appear burned on the bottom. Turn and cook another 2-3 minutes. Remove vegetables into serving bowl, add oil, garlic powder and fennel/dill and toss.

Submitted by: Mike Thies