Italian Vegetable Saute(Frugal Gourmet P. 191) - cooking recipe

Ingredients

4 medium carrots, peeled and sliced
1 head cauliflower, divided into flowerets
3 small zucchini, sliced
2 cloves garlic, sliced thin
3 Tbsp. olive oil
2 yellow onions, peeled and sliced
salt and pepper to taste
1/4 c. beef stock
2 Tbsp. fresh-grated Parmesan or Romano cheese

Preparation

Boil the carrots for 5 to 6 minutes, or until tender; remove, and cool.
Add the cauliflower to the same boiling water and cook until barely tender; remove, and cool.
Add the zucchini to the pot, but do not cook long at all.