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

Blanch the carrots until tender; remove and cool. Add the cauliflower to the same boiling water, 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, in a large fry pan saute the garlic in the olive oil. Add the carrots, cauliflower, zucchini and onions. Cover the pan, and cook long enough to heat everything. Stir gently often. Sprinkle the cheese on top and enjoy.