4 med. carrots, peeled and sliced
1 head cauliflower, divided into flowerets
3 sm. zucchini, sliced
2 cloves garlic, sliced thin
3 tbsp. olive oil
2 yellow onions, peeled and sliced
Salt and pepper to taste
1/4 c. beef stock
2 tbsp fresh-grated Parmesan or Romano cheese

In a pot of boiling water blanch the carrots - i.e., boil them for about 5 or 6 minutes, or until they are tender; remove, and cool. Add the cauliflower to the same boiling water and cook until barely tender; remove, and cool. Add the zucchini to the pot, but do not cook long at all.

When you are ready to serve dinner, in a large frying pan or a wok saute the garlic in the olive oil. Add the carrots, cauliflower, zucchini, and onions. toss for a few minutes, and then add the salt, pepper, and beef stock. Cover the pan, and cook just long enough to heat everything through. Stir gently often. Sprinkle the cheese on top, and serve. Serves 6 to 8. Good recipe!