VEGETABLE SAUTE
Source: Pacific Fresh: Great Recipes from the West Coast by Maryana Vollstedt
Servings: 4-6

A variety of winter vegetables quickly prepared on the stove top and served tender-crisp.

4 cups water
1/4 teaspoon salt, plus salt to taste
2 cups cauliflower florets
2 cups broccoli florets
I to 2 tablespoons butter or margarine
1 tablespoon vegetable oil
1 cup chopped yellow onion
1/2 red bell pepper, seeded and chopped
1/2 pound fresh mushrooms, sliced
1 small zucchini, sliced
1 tablespoon red wine vinegar (optional)
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese, for topping

In a large saucepan bring water to a boil. Add salt and cauliflower and boil 2 minutes.

Add broccoli and boil 5 minutes longer. Drain and cool under cold water; drain again and set aside,

In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add onion and bell pepper and saute 2 minutes.

Add mushrooms and zucchini and saute, stirring frequently, 3 minutes longer.

Add more butter if needed to prevent sticking. Add cauliflower, broccoli, vinegar, salt, and pepper. Cook, stirring, until vegetables are tender-crisp, about 5 minutes.

Transfer to a serving bowl and sprinkle with Parmesan cheese. Serve immediately.