1 ½ cup broccoli
1 ½ cup cauliflower florets
1 cup carrots (sliced on diagonal)
1 cup yellow squash ( chopped)
½ cup fresh sliced mushrooms
½ cup sliced red onions
2 tablespoons Olive Oil
2 tablespoons EPIS
Salt to taste
Heat oil in a large skillet on medium heat.
Add carrots and EPIS, cook for 2 minutes.
Add the remaining vegetables and cook for 6 minutes.