1 onion, diced
1 stalk celery, diced
1 tbsp. olive oil
2 med. potatoes
2 carrots
1 broccoli stalk
Chunk butternut squash
1/2 sweet potato
Or any vegetables you like
2 dill stems
Garlic powder

Saute onion and celery in olive oil until onions are transparent. Cut up vegetables and add. Rotate vegetables over medium flame so that all touch bottom. If using zucchini, add at end since it cooks faster. Cook until done and still crisp, about 10 minutes for potatoes, carrots and broccoli, less for softer vegetables.