Sauté of Mixed Vegetables

Ingredients

• 1.5 cups carrots diagonally sliced
• 2 cups cauliflower florets 
• 0.5 pound chayote squashes cubed peeled
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves finely chopped
• 2 cups green beans sliced (1-inch)
• 1 cup bell pepper green chopped
• 0.5 teaspoon ground cumin 
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 0.8 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• dutch oven

Directions

1. Bring 3 quarts of water to a boil in a large Dutch oven.
2. Add the cauliflower, and cook for 3 minutes.
3. Add green beans, carrot, and chayote; cover and cook an additional 4 minutes.
4. Drain and rinse under cold water; drain well, and set aside.
5. Heat oil in pan over medium heat.
6. Add onion, bell pepper, and garlic; cover and cook for 8 minutes or until tender, stirring occasionally.
7. Add cauliflower mixture, salt, cumin, and pepper; cover and cook an additional 5 minutes or until thoroughly heated.
8. Remove from heat, and stir in cilantro.
9. Note: Zucchini can be substituted for chayote, if desired.