2 or 3 tbsp. olive oil
1 med. onion, sliced
1 med. clove garlic, minced
1 tsp. thyme
1/4 tsp. oregano
1 to 1 1/2 c. water or veg. broth
2 c. sm. broccoli florets
1 1/2 c. sm. cauliflower florets
3 c. coarsely chopped cabbage
2 c. thinly sliced zucchini
1 lg. tomato, peeled & chopped (including juice)
2 tbsp. fresh minced basil
Pepper to taste

Heat half the olive oil in large non-stick skillet. Add onion, garlic, thyme, oregano, saute over medium high heat, stirring frequently for 2 minutes, adding a few tablespoons of water or broth to prevent scorching. Add broccoli, cauliflower to skillet and continue sauteing, stirring constantly, adding water or broth, 1/4 cup as needed to keep vegetables moist, allow to cook through.

Saute until vegetables turn bright color about 3 minutes. Stir in cabbage, zucchini, chopped tomato with juice and rest of olive oil. Continue sauteing vegetables constantly. Add fresh basil and water or broth if needed to keep vegetables moist. Saute extra 5 minutes until tender. Season with pepper. Serves 4 to 6.