4 tsp. olive oil, more may be needed
1 lb. zucchini, cut lengthwise, sliced
2 lg. red peppers
2 lg. green peppers, cut in strips
2 lg. carrots, sliced
2 c. sliced red cabbage
1 c. sliced green cabbage
4 tsp. wine vinegar
Salt & pepper
Sliced onion or lg. minced shallot (opt.)

Heat oil in skillet (if not non-stick may need more) over medium high heat. Add zucchini, peppers and carrots, onion if using. Cook, stirring often about 5 minutes until just about crisp tender. Add cabbage, vinegar, salt and pepper. Cook 3 to 5 minutes longer. May need more seasoning. Sometimes for lunch I'll put some of this mixture over very thin spaghetti.