Sautéed Vegetables



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.